Updated: Apr 6
3 to 4 lb boneless skinless chicken thighs
14.5 oz can diced tomatoes with garlic and onion drained
1 Tbsp. tomato paste
1/2 cup sundried tomatoes slivered and diced
1 can cream of mushroom soup or 1 recipe of [Keto Condensed Cream of Mushroom Soup]
1 Tbsp. Italian seasoning
1 8 oz pkg cream cheese softened
1/2 cup parmesan cheese
Fresh basil for garnish optional
Salt and pepper to taste
Spray slow cooker with nonstick spray. Add chicken thighs, cream of mushroom soup, diced tomatoes, tomato paste, sun dried tomatoes and Italian seasoning. Stir until blended. Turn crock pot on Low and cook 6 to 8 hours.
30 minutes prior to serving, remove lid. Add parmesan and cream cheese. Allow cheeses to melt, stirring occasionally. Season with salt and pepper to taste. Serve over pasta, zucchini noodles, or riced cauliflower. Garnish with fresh basil. Enjoy
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