Crockpot Chicken and Vegetables

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 108.3
  • Total Fat: 0.9 g
  • Cholesterol: 27.4 mg
  • Sodium: 702.1 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 13.3 g

View full nutritional breakdown of Crockpot Chicken and Vegetables calories by ingredient
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Submitted by: COOKIEPAPER

Introduction

A take on chicken cacciatore with more vegetables and less fat. Cut up the veggies and dump everything in the crockpot before you leave for work, and dinner will be ready when you get home! A take on chicken cacciatore with more vegetables and less fat. Cut up the veggies and dump everything in the crockpot before you leave for work, and dinner will be ready when you get home!
Number of Servings: 10

Ingredients

    2 chicken breasts (boneless and skinless), cut into bite size pieces
    2 cans diced tomatoes with liquid
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    1 eggplant, peeled and chopped
    1 zucchini, chopped
    1 cup mushrooms, sliced
    1 medium onion, diced
    10 cloves garlic, minced or pressed
    1 cup raw spinach, torn
    salt, pepper, Italian seasoning and red pepper flakes to taste

Directions

Cut chicken breast into 1 inch pieces. Prepare all vegetables. Combine all ingredients in crockpot. Cook on high for 4 hours, or low for 8 hours. Serve over rice or noodles.

Number of Servings: 10

Recipe submitted by SparkPeople user COOKIEPAPER.





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