Yay! A slow cooker recipe! I know I’ve mentioned it (or gabbed on and on about it), but I love my slow cooker! It makes things so easy…and yummy! I made this chicken and veggie casserole in my slow cooker, and I couldn’t be happier with the result! As usual, this is a healthy dish. The ingredients in this casserole provide great health benefits, some of which are the following.
- Great for eye health
- Cancer prevention
- Immune boosting
- Heart Healthy
- Good source of folate
- Good for digestion
These are just to name a few! I love when I can make something that is so good for me, and it’s easy and yummy! So, let’s get to the recipe!
SLOW COOKER CHICKEN AND VEGGIE CASSEROLE
- 2 cups frozen peas
- 2 cups frozen french style green beans
- 1 cup chopped carrots
- 1/2 cup chopped leeks
- 1.5 lbs. boneless skinless chicken breast
- 1 Tbsp. Olive oil
- 1 tsp. dried basil
- 1/2 tsp. garlic powder
- 1 cup chicken broth
- 1 Tbsp. brown rice flour
- sea salt and pepper to taste
- 10 oz. plain greek yogurt
- crackers of your choice: I used organic brown rice snaps shown in the following picture
1.) Place your chicken breasts in the slow cooker pot. Top with the peas and green beans.
2.) In a frying pan, heat the olive oil over medium heat. Add the carrots, leeks, garlic, basil, and sea salt. Cook for about 5 minutes, stirring frequently.
3.) Add the flour and stir to coat.
4.) Add the chicken broth to the pan, and stir until it thickens.
5.) Add this mixture to the slow cooker.
6.) Cook on low for 5 hours. Then open the lid, and use two forks to shred the chicken. Add the yogurt, and stir to combine.
7.) Ladle into bowls, then crumble the crackers over the top, then serve.