Creamy High-Protein Slow Cooker Chicken Rice

Vegetable Alternatives - Mushrooms: 200–300 g - Zucchini: 250–350 g, diced - Roasted red peppers: 200–250 g, sliced Roast first slices at 225F for 20 mins - Broccoli florets: 250–300 g - Kale: 80–120 g - Asparagus: 200–250 g, chopped - Peas: 150–200 g - Cauliflower florets: 250–300 g - Baby kale + mushrooms combo: - 80 g kale - 150 g mushrooms Add at Beginning - Mushrooms - Zucchini - Broccoli - Cauliflower Add During Last 15–20 Minutes - Kale - Peas - Asparagus - Roasted red peppers

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Step 1

Sear chicken in pan on each side until golden. Add chicken breast to slow cooker.

Step 2

Pour in chicken stock.

Step 3

Add minced garlic, diced onion, diced mushrooms, sun-dried tomatoes (taken out of oil and chopped), and 1 tbsp of oil from the jar.

Step 4

Add Italian seasoning, paprika, garlic powder, chilli flakes, salt, and pepper.

Step 5

Instructions

Step 6

Cook on low until chicken is fully cooked and tender.

Step 7

Remove chicken and shred.

Step 8

Return shredded chicken to slow cooker.

Step 9

Stir in cottage cheese, Greek yogurt, parmesan, and chopped bell peppers until combined.

Step 10

Add onion powder, garlic powder, and chilli flakes.

Step 11

Stir through spinach. Cook for another 15-20 mins.

Step 12

Cook rice separately according to package instructions. (optional: toast in butter in a pan first)

Step 13

Serve chicken mixture over rice.

Step 14

Drizzle with lemon and sprinkle chopped basil or parsley.