Ingredients for Chicken New Orleans
- 2 (1 ounce) packages Bearnaise sauce mix
- Dry White Wine
- 1 tablespoon dried tarragon
- Ground Turmeric
- 1 teaspoon garlic powder
- 1 cup chopped shallots
- Cooked Ham
- Red Bell Pepper
- Red Potatoes
- Frozen Artichokes
- Chicken Breast Tenders
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How to Make Chicken New Orleans
- Turn your crock-pot on high. While it heats, prepare all the ingredients (see below).
- In the crock-pot, whisk together two (1 ounce) packages of Bearnaise sauce mix, 1 cup dry white wine, 1 tablespoon dried tarragon, 1 teaspoon turmeric, and 1 teaspoon garlic powder until smooth.
- Add 1 cup chopped shallots, 1 cup diced ham, 1 red bell pepper (seeded and chopped), 2 cups cubed potatoes, 1 (14 ounce) can artichoke hearts (drained and quartered), and 2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces).
- Gently stir to combine all ingredients ensuring chicken is coated in the sauce.
- Cover the crock-pot, reduce the heat to low, and cook for 6 hours, or until the chicken is cooked through and the vegetables are tender.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
11g
Fat
39g
Carbs
9g
