Chicken and Dressing
Enjoy the holidays year-round with this easy and delicious meal. Your waistline will thank you!
8 cups loosely packed whole-grain bread crumbs, or 12–14 slices whole-grain bread, toasted
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, diced
2 ribs celery, diced
1–2 teaspoons poultry seasoning (optional)
1/2 teaspoon black pepper
1/4 teaspoon sea salt
10 button mushrooms, stemmed and sliced
1 large egg, whisked lightly
1/2–1 tablespoon balsamic vinegar (optional)
11/4 cups fat-free, low-sodium chicken broth
2 skinless chicken breast fillets, cut into bite-size cubes
Place bread crumbs in slow cooker. Add olive oil to a skillet, and sauté onion, garlic, and celery over medium heat until tender. Add onion, garlic, and celery to the bread crumbs along with remaining ingredients, except chicken, to the slow cooker, and stir to combine.
Add cubed chicken to the same skillet, and lightly brown (but do not cook through), about 5 minutes. Add chicken to the bread crumb mixture, using a large spoon to distribute throughout. The juice from the chicken will add to the flavor.
Cover, and cook on LOW for 3–4 hours, or until chicken is cooked through and dressing is desired consistency.
Serving Size: 1/2 cup
Calories: 253 ; Total Fat: 5g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 16mg; Sodium: 425mg; Carbohydrates: 38g; Sugars: 6g; Dietary Fiber: 7g; Protein: 14g
This and other Skinny Ms. Slow Cooker recipes can be found in: