This recipe started with the creamy chicken but after the first time I ate it I was thinking it needed something more. Perhaps something to put it over? Rice or pasta would be way too many carbs. I decided to try cauliflower and it was perfect!
I cook the chicken in my slow cooker.
3 pounds of boneless and skinless chicken
1 package of low fat cream cheese
2 cans low sodium cream of chicken soup
3 cloves of garlic, minced
1 head of cauliflower
1. Put the chicken, cream cheese, garlic and cream of chicken in the slow cooker and cook for 8 hours on low or until chicken shreds easily (four hours on high). You’ll need to stir off and on at the beginning while the cream cheese is softening.
2. When your chicken is almost ready, chop the cauliflower and steam it however you prefer.
3. Shred the chicken and mix back in with the cream mixture.
4. Serve creamy chicken on top of cauliflower.