The Best Chicken I Have Ever Made

Posted: January 26, 2012 in weight loss

I experimented with a new recipe tonight.

I loved it.

Boyfriend loved it.

I’m pretty sure you will love it.

And it’s mostly made in the slow cooker, which makes it super easy and perfect for busy work days. Besides the slow cooker, the whole thing is made in one skillet. If it means less dishes for me, I’m in.

It’s a spin on one of my favorite Mexican dishes, Pollo a la Crema. Healthy style.

Pollo a la Crema


1 pound boneless, skinless chicken breasts

2 cans fat free reduced sodium chicken broth

1 tsp each chili powder, paprika, red pepper, celery seeds, dried cilantro, garlic salt, onion powder, and hot sauce

24 mushrooms, thickly sliced

1 tomato, finely diced

2 cups fat free sour cream

1/4 cup Philadelphia Cooking Cream

3 tablespoons Smart Balance Light

1 tablespoon olive oil


Place chicken breasts in a 4 quart slow cooker, add half the spices, and pour in chicken broth. Set to high and allow to cook for 5-6 hours, until chicken is tender and flakes apart. Remove chicken and flake by pulling apart with forks. Reserve the cooking liquid.

Slice mushrooms and saute over medium heat with Smart Balance and olive oil until tender. Add tomato, 1 cup of reserved chicken broth, and the remaining spices. Stir in cooking cream and sour cream and cook until well blended, about three minutes. Stir in flaked chicken and an additional 1/2 cup of cooking liquid. Simmer until sauce begins to thicken, about 3 minutes.

Makes 6 delicious servings.


Use the remaining cooking liquid as part of the water for a side of rice.

Okay, so maybe in the future, this plate needs more veggies on it. But tonight, I just wanted to revel in this delicious, creamy, sauced-up, tender, amazing chicken with sides the way it comes at my favorite Mexican restaurant. It was everything I hoped it would be.

And at 6 Weight Watchers PointsPlus points per serving, it’s a no guilt dinner that leaves me with plenty of leftovers for the rest of the week.



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