Creamy Crockpot Sun dried Tomato chicken and sheet pan Veggies
I was almost not going to post this recipe because I felt like it was a hard one to photograph! LAME. I realized the content was TOO DELICIOUS to keep from you all… so here I am.. sharing this totally perfect recipe with you that will hit the spot for any EASY, FILLING, CREAMY, TASTEFUL crockpot meal for any weeknight dinner! This chicken recipe turned out to be one of the most versatile crockpot meals I have made in a long time! I made a bit extra for our family to have as leftovers for lunch and dinners for the week and wow it came together so perfectly!
My favorite leftover usage with this was actually little quesadillas, using some pico de gallo, fresh cilantro, rice, beans and fresh shredded cheese on a siete almond flour tortilla. YUM! Total hit with everyone!
Back to the original meal here, I threw this together in the morning, and it was ready to go by dinner time. I pre chopped some autumn veggies including sweet potato, sweet onion and fresh broccoli, tossed with olive oil, paprika, salt and pepper, with the whole meal served over rice and it was utterly jaw dropping. It was bursting with taste but also nice knowing how perfectly simple the ingredients were and easy to throw together in a moments notice, before heading out the door in the morning. My kids are seriously the best eaters and they loved this meal too- its totally kid friendly and more on the tasteful creamy side, low on the spicy totem pole. If you’re making this for someone that you want to make it a little more beautiful, because although it’s quite delicious, it is also quite an eye sore, if I must admit! So garnish it with fresh herbs, basil, thyme, and a little finely shredded or grated parmesan and you’ll be good to go there!
So if you’re looking for a meal for yourself or your family, this is the perfect meal for you to put together ahead of time so when the chaotic meal time comes around, you will be prepared! I love cooking with you all, and want to keep giving you the recipes that you love and cherish as much as I do, so be sure to comment and repost if you have enjoyed one in particular! Find me on instagram and pinterest as well!
XX Shea Steady
INGREDIENTS
For the Crockpot chicken:
2 lbs boneless skinless chicken breast
1 large sweet onion chopped
1 15 oz jar of green enchilada sauce or salsa verde works too
1 1/2 teaspoon nutritional yeast
3 tablespoons butter
3 tablespoons olive oil
1 tablespoon minced garlic
1 (8oz) jar su dried tomatoes drained and chopped
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon garlic powder
1/2 cup cream
8 oz cream cheese
For the Sheet Pan Veggies:
1 Large sweet potato peeled and sliced into fries
1 Cup chopped broccoli
1 Large Sweet onion finely sliced
2 Tablespoons Olive oil
3/4 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Paprika
Fresh basil (for garnish)
Fresh Parmesan (for garnish)
INSTRUCTIONS
For the Chicken:
Put all ingredients in the crockpot (except cream and cream cheese) and incorporate together thoroughly
Cook on low for 6-8 hours or high for 4 hours
Put the crockpot onto the “warm” setting, then lightly shred the chicken and when ready to serve, mix in cream and cream cheese until well incorporated.
Serve over rice and sheet pan veggies, enjoy!
For the Sheet Pan Veggies:
Preheat oven to 400°
Place/ scatter on a dark colored, well loved sheet pan (this allows for the best browning coloring!)
Drizzle with olive oil, avocado oil or butter or Ghee, along with the seasonings, and bake in the oven until brown and slightly crispy (ab0ut 15 mins but every oven is different!)
Serve with rice and creamy chicken! YUM. Enjoy!
