Crock pot Vege Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
8 oz Tyson boneless, skinless chicken breast 1 serving Jalepeno Pepper- 1 pepper (by SRATERMAN) 1 large Onions, raw 1 cup Great Value Diced Tomatoes (in Tomato juice) 1 cup Mushrooms, canned 1 can (10.75 oz) Cream of Mushroom Soup 3 serving Garlic - minced (1 tsp) (by ELLERCADE) .5 glass (3.5 fl oz) Red Wine 1 tsp Salt 1 tsp Pepper, black .5 cup (8 fl oz) Water, tap 1 cup, chopped Green Peppers (bell peppers)
Dice the jelepeno and bell pepper and place in crock pot.
Slice large onion and lay it over the peppers.
Lay chicken breast over the onion slices.
Add garlic, salt and pepper.
Pour one can of diced tomatoes, one small can of mushroom pieces and one can of cream of mushroom soup over the chicken.
Pour 4 oz of water and one quarter cup of red wine over everything.
Cook on low for ten hours.
When done, shred chicken and mix thoroughly.
Serve by itself or over brown rice (not included in calorie count).
Serving Size: 1 cup
Number of Servings: 5
Recipe submitted by SparkPeople user TONILISA2.
Slice large onion and lay it over the peppers.
Lay chicken breast over the onion slices.
Add garlic, salt and pepper.
Pour one can of diced tomatoes, one small can of mushroom pieces and one can of cream of mushroom soup over the chicken.
Pour 4 oz of water and one quarter cup of red wine over everything.
Cook on low for ten hours.
When done, shred chicken and mix thoroughly.
Serve by itself or over brown rice (not included in calorie count).
Serving Size: 1 cup
Number of Servings: 5
Recipe submitted by SparkPeople user TONILISA2.
Nutritional Info Amount Per Serving
- Calories: 167.1
- Total Fat: 6.2 g
- Cholesterol: 26.0 mg
- Sodium: 1,104.8 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.3 g
- Protein: 13.5 g
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