John Myers
Ingredients for 2 servings:
- 2 chicken breast fillets, approx. 400 g
- 2 pointed peppers, red
- 2 handfuls of cherry tomatoes
- 1 onion(s)
- 1 garlic clove(s)
- 100 g cream cheese
- 1 tbsp vegetable oil
- salt and pepper
- Paprika powder
- n. B. herbs
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 10 minutes
with chicken, peppers and tomatoes from the slow cooker, low carb
This recipe is designed for a 3.5-liter slow cooker. Add 1 tablespoon of oil to the slow cooker insert and spread it around. Slice the bell peppers and onions into thin strips. Halve the cherry tomatoes and chop the garlic clove. Add everything to the slow cooker and toss with salt, pepper, and a little paprika, as well as fresh, frozen, or dried herbs to taste. I always use some Italian herb mix. Halve the chicken fillets and rub them with salt, pepper, and paprika, or alternatively, chicken seasoning. Spread the meat over the vegetables. Place the cream cheese in small flakes on top. No further liquid is necessary. Close the slow cooker and simmer on low for 7 hours. Finally, shred the chicken fillet into bite-sized pieces using two forks and mix everything well. This wonderfully summery casserole goes perfectly with freshly baked baguette to soak up the delicious liquid. But you can also enjoy the casserole on its own—a delicious low-carb dish.
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