Horseradish Chicken

Horseradish Chicken (the real recipe, I tend to not measure so much, but I don't think a hunk of butter and a few spoonfuls of this or that would be helpful to anyone)
Even if you have apprehensions about trying this due to the horseradish, you should try it anyway. The long cooking process makes the horseradish so mellow, kind of like roasted garlic.
(Serves 4)

4 pounds of chicken (I tend to use split breasts)
1 tbsp butter
1 tbsp oil
3/4 cup chicken broth/stock
1 1/2 tsp chicken bouillon
2-3 tbsp prepared horseradish
4 oz. cream cheese, cubed
1/2 cup cream

1. Brown the chicken, skin on, over medium heat with the butter and oil. When the chicken is evenly browned all over, removed to slow cooker.

2. Combine the chicken broth, bouillon, and horseradish, and pour over the chicken. Slap the lid on that bad boy and let it cook on Low Heat for about 6 hours.

3. When the allotted cooking time is up, remove the chicken from the slow cooker. I tend to take the skin off and shred the chicken. Just be careful you don’t overlook bones (Jake eats this dish cautiously out of fear of choking to death on a chicken bone. I, on the other hand, have never gotten a bone in my food).

4. Whisk the cream cheese and cream into the liquid in the slow cooker until smooth. Taste and add S&P if needed. You might want to add more horseradish for more of a kick (I usually do). Dump the chicken back in, and stir to coat.

This has 1 net carb per serving and it’s really filling. I tend to make it with some French green beans (Haricots Verts) that I buy from Trader Joe’s in the frozen section, nuked with butter and S&P.