Crockpot Chicken and Vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.2
  • Total Fat: 4.7 g
  • Cholesterol: 15.7 mg
  • Sodium: 697.8 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 8.6 g

View full nutritional breakdown of Crockpot Chicken and Vegetables calories by ingredient
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Introduction

Easy Crockpot Chicken and Vegetable Recipe. Pair with Bisquick Biscuits and dinner is served! Easy Crockpot Chicken and Vegetable Recipe. Pair with Bisquick Biscuits and dinner is served!
Number of Servings: 6

Ingredients

    1 can Campbell's Cream of Chicken Soup 98% Fat Free
    1 can Campbell's Chicken Gravy
    16 oz bag of frozen mixed vegetables
    1.5 lbs of Chicken Breast
    Salt and Pepper to Taste
    Poultry Seasoning to taste

Directions

In a slow cooker, add chunks of uncooked chicken breasts. Combine the soup and gravy with poultry seasoning, and pepper; pour over the chicken. Cover and cook on LOW for 5 to 6 hours. Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender.

**Meanwhile, bake the biscuits as directed on the package. Put the top half of the biscuit on the chicken and gravy.
Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user MRSHEATHB.

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