“Chicken, again???” (how many times have you heard that one!)
“Yesss,…” and this is one your family will love you for!

Crock-Pots are the greatest invention, especially for busy moms. This recipe is adapted from one I found on AllRecipes. However, like the majority of recipes I find, they don’t meet our dietary needs. Case in point, this recipe while I’m sure is great the way it is, doesn’t necessarily have any health benefits, extra fat/calories that aren’t necessary. Plus, I felt it was lacking freshness from using real mushrooms vs those from a can.


4-6 organic boneless chicken breast (cut in half)
(*tip: poke ‘fork holes’ in your chicken & marinate in 1/2 c. yogurt, 1/2 c. LS-chicken broth & salt)
2-3 Tbsp of “fat” (i.e. Earth Balance Butter)
1 (.7 ounce) package dry Italian-style salad dressing mix
2 Tbsp Mrs. Dash Onion & Herb
8 oz Org. White Button Mushrooms qtr.
8 oz Org. Portabello Mushrooms qtr. (you could easily scale this amt. down)
1 onion quarter
1/2 c. Low- Sodium chicken broth OR water OR White Wine
10 oz Low-Sodium Chicken Broth
½ c. FF yogurt (or Greek)

*Let your yogurt come to room temp & put the rest away; heating yogurt can separate so DO NOT add it cold!


Melt your “fat” in a saucepan & add in your Italian Seasonings/Mrs. Dash, etc
Add your Low-Sodium Broth &/or water, etc & Yogurt
Turn on your Crock-Pot, placing your Onions/Mushrooms in the bottom of your Crock-Pot
Add Chicken & pour the stove-top mixture in. There should be enough liquid to cover your chicken, if not add more chicken broth for further flavor enhancement.

Cook on LOW 1 hrs (I use 4-6 Large Organic Chicken Breasts Halved)
Cook on LOW 1.5-2 hrs (if using Whole Chicken Breasts)

Serve over 1 lb GF/Quinoa or Spaghetti Pasta (make as much as you will need)

Calories: 1/6 of Recipe, not including extras like Pasta, etc.
Original Version: Calories 528 /Fat 18.5g/Carbs 48.3g/Fiber 3g/Sugar 4.3g/Protein 37.5
Mypeaceoffood Version: Calories 247.2/ Fat 7.4g/Carbs 7g/Fiber 1.6/Sugar 2.4g/Protein 37.5

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