Crock Pot Chicken & Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 whole chicken breasts boneless, skinless (about 16 ozs.)2 cans mixed vegetables drained2 Tbsp. chicken boullion granules1 can Healthy Choice Cream of Mushroom soup1 Tbsp. cornstarch mixed with a little water for thickening (optional)
Cut raw chicken breasts in half and place in bottom of crock pot. Add 1/4 cup water and sprinkle boullion over chicken pieces. Turn on high and let cook about 6 hours.
When done, cube or pull chicken into pieces. Drain both cans of mixed vegetables and add to crock pot. Add can of soup and stir to blend with other ingredients. Reduce heat to low and let heat through, about 1 hour.
Makes approximately 10 1 cup servings. Serve over 1/2 cup of cooked rice. (Add 102 calories for white rice). If cooked mixture is too thin, you can add the cornstarch mixture.
Number of Servings: 10
Recipe submitted by SparkPeople user KSPILLS713.
When done, cube or pull chicken into pieces. Drain both cans of mixed vegetables and add to crock pot. Add can of soup and stir to blend with other ingredients. Reduce heat to low and let heat through, about 1 hour.
Makes approximately 10 1 cup servings. Serve over 1/2 cup of cooked rice. (Add 102 calories for white rice). If cooked mixture is too thin, you can add the cornstarch mixture.
Number of Servings: 10
Recipe submitted by SparkPeople user KSPILLS713.
Nutritional Info Amount Per Serving
- Calories: 92.8
- Total Fat: 1.2 g
- Cholesterol: 28.3 mg
- Sodium: 197.1 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.7 g
- Protein: 12.3 g
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