- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 205.7
- Total Fat: 8.1 g
- Cholesterol: 74.8 mg
- Sodium: 389.0 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 1.2 g
- Protein: 18.5 g
Cream Cheese Chicken (Lightened)Submitted by: KITHKINCAID
IntroductionAnother recipe from Stephanie O'Dea's "Make It Fast, Cook It Slow" - but I didn't have the heart to put a whole block of cream cheese in it (light or not) so I used Greek Yogurt to make it even lighter! Another recipe from Stephanie O'Dea's "Make It Fast, Cook It Slow" - but I didn't have the heart to put a whole block of cream cheese in it (light or not) so I used Greek Yogurt to make it even lighter!
6 boneless, skinless chicken thighs
2 tbsp Italian Seasoning OR (1/2 tbsp oregano, 1/2 tbsp thyme, 1/2 tbsp rosemary, 1/2 tbsp basil)
1/2 tsp celery seed
1 tbsp onion powder
1/4 tsp black pepper
1 tsp kosher salt (I omitted this because I used celery salt instead of celery seed!)
2 garlic cloves, minced
1 tbsp sugar
1-10oz can Cream of Mushroom Soup (I used reduced sodium, 98% fat free)
4 oz Neufchatel cheese (1/3 the fat of cream cheese)
1-6oz container of Yoplait 2x Plain Greek Yogurt
In a bowl, mix together the spices and sugar and pour over top of the chicken. Cook on LOW for 6-8 hours. Shred the chicken with two forks and mix in the cream cheese and yogurt. Turn crock to high and cook for another 30 minutes until the cheese is melted.
Serve over whole wheat pasta. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KITHKINCAID.