3 C Crock-Pot Casserole (Chicken, Cheese & Cauliflower)
"So tasty and low carb too."
photo by *Parsley*
- Ready In:
- 8hrs 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 907.18 g boneless skinless chicken thighs or 907.18 g chicken breasts
- 1 head cauliflower, cut into pieces
- 304.75 g can condensed cheddar cheese soup
- 59.14 ml chicken broth
- 1.23 ml salt
- 7.39 ml onion powder
- 2.46 ml black pepper
- 2.46 ml hot sauce (about 3-4 shakes)
- 59.14 ml heavy cream
- 236.59 ml shredded cheddar cheese
directions
- Cut chicken into chunks. Coat crock pot with cooking spray. Add all ingredients except cream and shredded cheese.
- Cover and cook on low for 8 hours. Before serving, stir in cream & cheese.
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Reviews
-
This looked interesting and I had all the ingredients, so I was happy to try this. It was good, but a bit bland and the cauliflower was very mushy (and I only cooked it for 6 hours). I used fresh about 1/2 cup of chopped onion for the onion powder, but that's all I did differently. Next time I would add some more herbs/spices and add the cauliflower during the last 3 or so hours. Thanx for a uniwue recipe! -
I used this recipe as a template to make a stovetop version with Velveeta. I posted my tweaks. -
This was okay and a different type of meal for us but a bit too saucy for us and it felt like it was missing something -- maybe more veggies or pasta, however it didn't compelety fall apart like some other crockpot chicken recipes
Tweaks
-
I made a saucepan version, since i had all the ingredients, but not 6 hours to cook. I rinsed the chicken off and covered the 2 chicken breasts in salt, pepper, onion powder, and Texas pete. I sprayed a large non-stick saucepan with Pam, put the chicken in the pan and turned the stove to medium. I cooked the chicken on one side with the lid on for about 4 minutes. I checked once, just to make sure it wasn't burning, but it is ok if the Texas Pete is drying out. Then I turned the chicken to the other side and added enough chicken broth to cover the bottom of the pan. Put the lid on and cooked on this side til chicken is done, about 10 minutes. I checked the chicken a couple of times to make sure there was still liquid in the bottom and no burning. You can always add more stock if you chicken isn't done yet. While the chicken is cooking, I was steaming my cauliflower and kept it to the side once tender. When the chicken is done, take the breasts out and cut them into bite size chunks. Move the chunks and all the flavorful juices from your cutting board to a bowl. Then clean out your saucepan. Put just enough chicken stock in the pan to cover the bottom and place 3 large slices of Velveeta (about 1 cup) in the pan. I had white Velveeta on hand. Turn the stove to medium and add about 3 tablespoons of heavy cream. Stir the cheese sauce until all ingredients have combined, then add all the chicken and juices from the bowl into the sauce. Stir often, so the cheese doesn't burn on the bottom. Once the sauce has thickened, add the cauliflower (make sure you have drained most of the excess water) and stir until you have covered all the ingredients in the sauce and you have the desiredthickness, then turn off the stove and serve. You can add scallions or salsa on top for extra flavor and color. Or you can just add some more salt, pepper, onion powder, or hot sauce to taste.
RECIPE SUBMITTED BY
Ang11002
Jacksonville, 0
<p><span style=color: #ff00ff;><strong><img title=Cool src=/tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /> <span style=color: #000000;>Hi! Im Angela and I am 32. I have a brilliant and beautiful 11 yr old son. He is the best thing that ever happened to me! </span></strong></span></p>
