Creamy Tomato Slow-Cooker Chicken

Photo credit Betty Crocker

Ingredients

1 lb boneless skinless chicken thighs

2 cloves garlic, finely chopped

1-1/2 tsp dried basil leaves

1/2 tsp dried oregano leaves

1/2 tsp salt

1/4 tsp pepper

1 jar (15 oz) Alfredo sauce (or dairy free Alfredo sauce, see recipe below)

1 can (14.5 oz) diced tomatoes, drained

1 can (8 oz) tomato sauce

2 T cornstarch

2 T water

Alfredo Sauce

6 cloves garlic

1/3 cup raw cashews

2 cups cauliflower florets

1-3/4 cups chicken stock

1 tsp nutritional yeast

1/4 tsp white pepper

1/2 tsp salt

Directions

1. Combine cashews, cauliflower, and chicken stock to a medium saucepan. Bring to a boil, then add nutritional yeast, pepper, and salt. Simmer for 20 minutes.

2. Carefully add 1/2 of mixture to Blendtec (make sure to include at least 1 cup of the chicken stock). Press the Soup button. Add the garlic and the remaining cauliflower mixture. Press Soup button to blend again. 

3. Spray 3-4 quart slow cooker crock with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt, and pepper.

4. In jar of blender, add diced tomatoes and tomato sauce to alfredo sauce. Pulse to blend until just combined. Pour mixture over chicken.

5. Cover, cook on Low heat for 5-6 hours.

6. 10 minutes before serving, in a small bowl stir together cornstarch and water. Stir into mixture in slow cooker. Increase heat setting to High. Cook uncovered 5-10 minutes longer.

7. Serve over brown rice or pasta.