I don’t know why I am so fortunate to have a certain overly opinionated and rather stubborn child that seems to be dictating the dinner menu around our house as of late. She has not only provided me with a written copy of her latest list of things she refuses to partake of, but she then goes beyond the call of duty to pepper me with daily text messages from her ruffled, pink, queen-size throne to ensure that the aroma coming from the kitchen is not any of the illicit items she has declared “gross.” Yep, I am so very lucky!
This super simple entrée, though, surpassed her bureaucratic criteria, and for dessert I will pretend we had humble pie!
1 T butter
1 lb sliced button mushrooms
1 small white onion (diced)
4 bone-in skinless chicken breasts
¼ c cashew butter
2 c chicken stock
1 T Worcestershire sauce
1 T chopped thyme
Salt and pepper to taste
1 c Greek yogurt or light sour cream
2 tsp Activz Spinach Powder
1 tsp Activz Carrot Powder
Sauté onions and mushrooms with butter for 6 to 8 minutes. Put the chicken breasts in the crockpot and turn to the high setting. Stir together melted cashew butter, chicken stock, Worcestershire sauce, thyme, salt and pepper and pour over chicken. Let cook for 4 hours. Remove chicken from crockpot and shred the meat. Discard the bones and add chicken back to the crockpot along with the Greek yogurt or sour cream, depending upon your preference. Let warm for around 5 minutes and serve over egg noodles or brown rice. Serves 4.