Slow Cooker Tuesday ~ Week 10 {Italian Chicken}

Sometimes, you need a recipe that can be adapted to meet dietary needs.

You see, our Kati is on a strictly non-fat diet as she awaits her gallbladder surgery. I am trying to cook foods that she can eat, but that the rest of the family wants to eat too! This week, I pulled another recipe from those that my friend Jill shared with me, and it was a perfect fit. 

Photo by Bekah

I made the recipe as directed...almost! I used chicken tenders instead of the breasts, as they are even lower in fat. Also, I did not include the Parmesan cheese when I assembled the ingredients in the slow cooker. Instead, we passed the Parmesan at the table for those who wanted to (or who could choose to) add it. Served with Barilla Plus® Thin Spaghetti and a green salad, it met all the requirements for nutrition, flavor, and visual appeal.

(If I make it again, I will do as Jill had suggested and double the sauce ingredients!)

Ingredients: 2 pounds chicken breasts (frozen is fine) 1 package dry Italian spaghetti sauce mix 14.5-ounce can regular or Italian stewed tomatoes or dice tomatoes 8-ounce can tomato sauce 1 teaspoon oregano Parmesan cheese   Directions: Place chicken in crock pot; sprinkle with dry spaghetti sauce mix and oregano. Add tomatoes and tomato sauce. Sprinkle generously with Parmesan cheese. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 hours.  Serve with pasta and top with shredded mozzarella and/or Parmesan cheese.  NOTE: If you like lots of sauce, double the sauce ingredients.

Do you tweak recipes to suit individual dietary needs? 

Looking for a recipe from another week?

Week 1: Cranberry Pork Roast

Week 2: Mexican Chicken

Week 3: Beef Ragu

Week 4: Chicken Tortilla Soup

Week 5: Cashew Chicken

Week 6: Chocolate Fondue

Week 7: Crock Pot Chili

Week 8: Crock Pot Rice Pudding

Week 9: Spiced Fruit Compote