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Italian Crockpot Chicken & Mashed Cauliflower

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Italian Crockpot Chicken & Mashed Cauliflower

5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: Italian Crockpot Chicken & Mashed Cauliflower
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4
Calories: 268kcal

Ingredients

  • 1 pound chicken breast
  • 1 medium onion
  • 3 cup carrots, baby
  • 1 cup Italian dressing, low fat
  • 1 cup water

Serve With

  • 1 tablespoon olive oil
  • 3 clove garlic
  • 1 medium cauliflower
  • 1 teaspoon chives, dried
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 tablespoon butter, unsalted

Serve With

  • 4 medium clementine

Instructions

  • Place raw chicken at bottom of crockpot. Slice onion and add to crockpot along with carrots, dressing, and water.
  • Cook on low for 4-6 hours until chicken is no longer pink inside.
  • About an hour before the chicken has finished cooking, preheat the oven to 400°F.
  • Drizzle oil over an entire bulb of garlic, wrap in foil, and roast for 40 minutes or until fork tender. Remove 3 cloves; the rest can be stored in a sealable container in the refrigerator for up to 2 weeks.  (Don’t have an entire bulb of garlic? Just wrap up and cook the 3 cloves.)
  • Chop cauliflower into 1-inch florets.
  • Fill a medium saucepan with 1 inch of water; add cauliflower, cover, and simmer until fork tender (or use a steamer).
  • Drain, reserving liquid, and transfer cauliflower to a food processor.
  • Add the three roasted garlic cloves and pulse until the desired consistency is reached, adding reserved liquid as needed. Pour into a bowl, then stir in chopped chives, salt, pepper, and butter.
  • Serve chicken with carrots, cauliflower, and clementines on the side.
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Nutrition

Calories: 268kcal | Carbohydrates: 30g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 838mg | Fiber: 7g | Sugar: 21g

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