Creamy Garlic Chicken
This is a simple little recipe that I’ve developed. Easy and tasty.
6 lb boneless skinless chicken breasts
optional 2 Tbsp olive oil.
2 Tbsp xanthum gum.
2 Tbsp finely minced garlic
1/2 cup chopped onion
1 cup heavy cream
If desired, start by browning the chicken breasts in the olive oil. If you do that, you may want to cut them into large chunks.
Place the chicken breasts in the slow cooker. As you’re putting them in, dust them thoroughly with the xanthum gum. Scatter the garlic overtop the chicken, then top with the onion.
Cook on low 6-8 hours.
Turn off the heat, and stir in the heavy cream. The chicken will break apart from the stirring. Depending on the effect you want, you can stir just enough to mix the cream leaving the chicken in larger chunks or stir thoroughly to make a more shredded chicken.
The only problem I find with this recipe is the tendency to eat too much at sitting because it’s so good.