6 chicken thighs, boneless and skinless
1.5 cups chicken broth
1 tbsp herb blend (poultry, parisian, etc)
1-2 crushed garlic cloves
1.5 tsp ground pepper
8 ounces cream cheese
1/4 cup heavy cream
1 tsp guar gum (optional)
Cook thighs in broth with seasonings in instant pot for 1.5 hours or crockpot on low for 6 hours until chicken falls apart. Shred chicken Heat chicken, broth, and cream cheese. Sprinkle guar gum in heavy cream to start thickening, mix slowly in chicken gravy. Simmer until thick.
Serve over biscuit, caulimash, or cauliflower rice
Flaky Biscuits
Preparation Time 10 minutes
Cook Time 10-15 minutes
Yield 12 biscuits
6 egg whites
2 cups almond flour
2 tsp baking powder
2 tsp garlic powder
1/2 tsp salt
4 tbsp butter
1 cup mozzarella
1/2 tsp xanthan gum
Heat oven to 400°F. Grease 12 muffin pan wells. Whip egg whites until very stiff
Mix together flour, baking powder, salt, xantham gum, and garlic powder. Cut butter into flour mixture. Mix mozzarella into flour mixture. Fold the dry mix into the egg whites. Divide into muffin wells and bake 10-15 minutes. Serve warm, store in the regrigerator.