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Creamy Chicken Serves 4
This wonderful recipe can be adjusted to be vegetarian. Skip the chicken and add more vegetables! Add chopped tofu at the end to substitute the meat protein.
Ingredients
Preparation
4 Lbs Chicken Breast (boneless, skinless)
1 Cooking Onion diced
1 Grlic Clove chopped
1 Cup Portobello Mushrooms
2 Cups Veg/Chicken Stock
1 Sweet Potato chopped
1 Carrot chopped
1 Turnip/Rutabaga chopped
1 Parsnip chopped
3 Tbsp Soy Sauce (low sodium)
Salt & Pepper
2 Tbsp Miso (white or yellow)
1/2 Cup Tahini (sesame butter) or Almond Butter
3 Tbsp Apple Cider Vinegar
Wakame Seaweed (optional)
1/2 Cup Fresh Cilantro chopped
Place chicken, mushrooms and chopped vegetables in slow cooker.
Combine stock with soy sauce, salt & pepper - pour over chicken & vegetables.
Cover and cook on low (3-4hrs)
Mix miso and tahini with the cooking stock - pour over chicken and mix well. Do not cook.
Mix in seaweed and let sit 5mins.
Add Cilantro.
Serve with rice or couscous and steamed green leafy vegetables (bokchoy, rapini, collard greens, etc.).
This dish is great with all buttery white wines like Chardonnay, Pinot Blancs or Pinot Grigio. A few we recommend:
