Crockpot Creamy Italian Chicken

Ingredients:

1-2 lb. of chicken breast, inch size cubes 1/2 tsp salt 1/4 tsp pepper 1/2 tsp onion powder

1/2 tsp garlic powder, 1 T dried parsley 1 tsp dried oregano 1 tsp dried basil.

1/4 cup sliced onion 1 T minced garlic 2 T cornstarch 2 T water

1/2 cup unsweetened almond milk

1/2 cup chicken broth

Directions:

Spray Crockpot with cooking spray. Place chicken in crockpot and sprinkle seasonings over top of chicken tenderloins. Add onions and garlic. In a small bowl, mix together cornstarch and water, then add almond milk and chicken broth. Pour over chicken. Cover and cook on high for 2-3 hours or on low for 4-5 hours, (or until chicken is cooked through, and sauce begins to thicken slightly).

Add 1 cup chopped asparagus and 1⁄2 cup sliced cherry tomatoes and cover, cooking another 30 minutes on high. Turn off heat and stir in 1⁄4 c. Greek yogurt just before serving.

(Note: During this time, you can prepare your pasta, spaghetti squash noodles, quinoa, or whole grain rice to serve with chicken, if desired.

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