SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 155.8
  • Total Fat: 3.9 g
  • Cholesterol: 16.6 mg
  • Sodium: 320.9 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.3 g

View full nutritional breakdown of Creamy SlowCooker Chicken and Vegetables calories by ingredient
Report Inappropriate Recipe

Creamy SlowCooker Chicken and Vegetables

Submitted by: ROELRERO

Introduction

This is a hardy one pot meal. The Philadelphia Cooking Cremes all make tasty meals. Wish they came in low fat varieties. BTW- Ronzoni Quick Cook pasta cooks in 3 minutes - no lie! It is awesome even if it isn't a whole wheat variety.
This recipe's ingredient list is limited only by your imagination. I used what I had on hand.
This is a hardy one pot meal. The Philadelphia Cooking Cremes all make tasty meals. Wish they came in low fat varieties. BTW- Ronzoni Quick Cook pasta cooks in 3 minutes - no lie! It is awesome even if it isn't a whole wheat variety.
This recipe's ingredient list is limited only by your imagination. I used what I had on hand.

Number of Servings: 10

Ingredients

    Ingredients:
    Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook
    Canned Diced Tomatoes, 1 can - no salt added
    Broccoli, fresh, 1 cup, chopped
    Summer Squash, 2 cup, sliced
    Mushrooms, fresh, 0.5 cup pieces
    Onions, raw, 1.5 cup, chopped
    Green Peppers (bell peppers), 1 cup, chopped 1/2" Chicken Broth, 1 cup (8 fl oz)
    *Ronzoni Quick Cook, Penne Rigate,8 oz
    Philadelphia Cooking Creme Savory Garlic, 1 cup
    2 bay leaves

    Add any herbs to taste such as basil, oregano, pepper - steer away from salt if you are watching sodium intake.

Directions

chop broccoli, slice summer squash, quarter mushrooms, dice green peppers an onions and place in slow cooker.
add 2 bay leaves
pour in 1/2 cup chicken broth- (low sodium)
Add 1 can diced tomatoes - (no salt added style)
place 2 large chicken breasts (frozen) on top of vegetables and cook on high for 4-5 hours or low 6 -7 hours until chicken to done and fork tender- break up into smaller pieces with a fork.
Add 8 oz uncooked Ronzoni Quick Cook Penne Regate - push penne down into mixture with back of spoon until the pasta is submerged into broth. If additional broth is needed, add 1/2 C of reserved chicken broth. Cover and allow to cook for 5-10 minutes until Penne is done to desired texture. At this point the liquid in the slow cooker should be minimal - not dry but not soupy either.
Add entire tub (1 Cup) of Philadelphia Cooking Creme (I used Savory Garlic) of your choice. Mix through. Serving is 1 generous cup. Sodium count reads a tad high because I couldn't find no salt added diced tomatoes on the food tracker list so I had to choose regular canned tomatoes.

Serving Size: 10 one cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user ROELRERO.






Great Stories from around the Web


Rate This Recipe