Karens Crockpot Cream of Chicken and Vegetables
(8)
  • Minutes to Prepare:
  • Number of Servings: 4
Ingredients
2 Large boneless, skinless chicken breast1 Can cream of chicken soup1/2 Cup water1 Bag frozen veggiespepper to taste10 Baby carrots
Directions
Put all ingredients into the crockpot for about 6 hours on low. Makes about 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KAREBEAR35.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 242.6
  • Total Fat: 5.3 g
  • Cholesterol: 77.8 mg
  • Sodium: 650.2 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 30.5 g

Member Reviews
  • SBELL822
     Very good. I added about 25 baby carrots and will add more next time. I had to push the carrots into the liquid and turn it to high for the last 1 1/2 hours for the carrots to cook. - 4/17/09
  • GUTTERNUTS
     This was yummy, low enough in calories it makes a tasty gravy thats perfect sopped up with a dinner role. Very very good. - 3/11/09
  • SSALLOWS
     sounds great, I'm going to try it - 7/10/16
  • DALE73
     My family loved this, served it over egg noodles. - 10/30/13
  • LYHANCOCK
     Had this waiting for me when I got home tonight. Really tasty. I served it with a 1/2 cup of lentils mixed into my serving. Very good! Added a salad and I had a very filling dinner. - 10/26/13
  • DAYBREAK6
     Very delicious. Added more carrots, roasted onion and garlic for added punch. Served over rice. Kids and Husband loved. I will make again. - 5/1/12
  • DEBSKELTON
     very good and so easy! - 2/15/12
  • DONNAJANE43
     I thought it was pretty good. I used stew vegetables (potatoes, carrots, peas, onions & celery) and added extra broccoli and another whole onion. Then served it over white rice. My husband enjoyed it and so did I. It was very filling. - 3/18/09



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