Source: dLife

Slow-cooked chicken in a Caesar style sauce with shredded parmesan and bacon crumbles on top.

Servings

3.5 lb boneless skinless chicken breasts
1 tsp paprika
0.5 tsp salt , to taste (optional)
0.25 tsp black pepper
1 cooking spray
1 soybean oil cooking spray
0.5 cup chicken broth, low sodium
0.33 cup white wine (dry)
4 anchovy fillets , finely chopped
0.25 cup fresh chopped green onion
2 medium garlic cloves , minced
1 tsp fresh lemon peel
2 tbsp cornstarch
2 tbsp cold water
2 oz cooked turkey bacon , crisp-cooked, drained, and crumbled (4 slices)
2 tbsp Cheese, parmesan, grated (optional)

1 Sprinkle chicken with paprika, salt, and pepper.
2 Coat a large skillet with cooking spray, heat skillet over medium heat.
3 Cook chicken, half at a time, in hot skillet until brown on all sides, adding cooking oil, if necessary. Drain off fat.
4 Place chicken in a 4 to 6 quart slow cooker.
5 In a small bowl combine the chicken broth, wine, anchovies, green onions, garlic, and lemon peel. Pour over chicken.
6 Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2 1/2 to 3 hours.
7 Transfer the chicken to a serving platter, reserving cooking liquid. Cover chicken with foil to keep warm.
8 For sauce, transfer cooking liquid to a small saucepan.
9 In a small bowl combine the cornstarch and water. Stir into liquid in saucepan.
10 Cook and stir over medium high heat until thickened and bubbly. Cook and stir for 2 additional minutes.
11 Spoon sauce over chicken. Sprinkle chicken with bacon and Parmesan cheese.

Serve with a small portion of quinoa, whole grain couscous, or brown rice.