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Prep Time: 15 Minutes Cook Time: 225 Minutes |
Ready In: 240 Minutes Servings: 4 |
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I got my copy of this recipe from WETM Tv through Chef Fred. We were at a Health Expo and Chef Fred served this dish. My niece and I loved this dish so much I came home and made it. I serve this over oven baked Spaghetti Squash as Chef Fred did at the Health Expo. Ingredients:
4 frozen chicken breast halves |
1 cup mirepoix (diced celery, carrot, onion ( equal parts) |
1 cup chopped fennel |
1 (1 7/8 ounce) envelope dried italian salad dressing mix |
14 ounces chicken broth |
Directions:
1. Pour miremoix and chopped fennel into the bottom of a greased 3 1/2 to 4 1/2 quart slow cooker.
2. Place the chicken on top of the vegetables.
3. Sprinkle with the salad dressing mix.
4. Pour chicken broth over the top.
5. Cover and cook on high heat 4-5 hours or low heat 8-10 hours.
6. Serve on a nest of buttered noodles, orzo, or creamy risotto.
7. Sauce Option: Remove the chicken from the chicken stock and vegetables.
8. Pour the mixture into a medium sauce pan and reduce by 2/3.
9. Take the remaining mixture and pour it into the food processor and process until smooth and creamy.
10. Drizzle over the chicken and noodles.
11. Garnish with grated asiago cheese and chopped scallions.
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