Ingredients
Scale
- 1.5 lbs Boneless skinless chicken breasts
- 1 cup Low-sodium chicken broth
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 Medium yellow onion, diced
- 3 Cloves garlic, minced
- 1.5 cups Low-fat cottage cheese
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- Salt and black pepper to taste
- 2 tbsp Cornstarch (mixed with 2 tbsp cold water)
- Optional: Refrigerated biscuits or puff pastry for topping
Instructions
- Place the chicken breasts at the bottom of your slow cooker. Add the diced onion, minced garlic, dried thyme, and dried rosemary. Pour in the chicken broth, ensuring the chicken is mostly submerged. Season generously with salt and pepper.
- Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours. Once the time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the slow cooker along with the frozen mixed vegetables.
- While the vegetables warm through, place the cottage cheese into a blender or food processor. Blend until completely smooth and liquid. Whisk the cornstarch and water together in a small bowl to create a slurry.
- Stir the blended cottage cheese and the cornstarch slurry into the slow cooker. Cover and cook on high for another 15 to 20 minutes until the sauce thickens and the vegetables are tender. If you desire a crust, bake a few biscuits or puff pastry rounds separately in the oven and place them on top of individual bowls before serving.
- Cook Time: 4 hours 15 minutes