Creamy SlowCooker Chicken and Vegetables
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 155.8
- Total Fat: 3.9 g
- Cholesterol: 16.6 mg
- Sodium: 320.9 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.1 g
- Protein: 7.3 g
View full nutritional breakdown of Creamy SlowCooker Chicken and Vegetables calories by ingredient
Introduction
This is a hardy one pot meal. The Philadelphia Cooking Cremes all make tasty meals. Wish they came in low fat varieties. BTW- Ronzoni Quick Cook pasta cooks in 3 minutes - no lie! It is awesome even if it isn't a whole wheat variety.This recipe's ingredient list is limited only by your imagination. I used what I had on hand. This is a hardy one pot meal. The Philadelphia Cooking Cremes all make tasty meals. Wish they came in low fat varieties. BTW- Ronzoni Quick Cook pasta cooks in 3 minutes - no lie! It is awesome even if it isn't a whole wheat variety.
This recipe's ingredient list is limited only by your imagination. I used what I had on hand.
Number of Servings: 10
Ingredients
-
Ingredients:
Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook
Canned Diced Tomatoes, 1 can - no salt added
Broccoli, fresh, 1 cup, chopped
Summer Squash, 2 cup, sliced
Mushrooms, fresh, 0.5 cup pieces
Onions, raw, 1.5 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped 1/2" Chicken Broth, 1 cup (8 fl oz)
*Ronzoni Quick Cook, Penne Rigate,8 oz
Philadelphia Cooking Creme Savory Garlic, 1 cup
2 bay leaves
Add any herbs to taste such as basil, oregano, pepper - steer away from salt if you are watching sodium intake.
Directions
chop broccoli, slice summer squash, quarter mushrooms, dice green peppers an onions and place in slow cooker.
add 2 bay leaves
pour in 1/2 cup chicken broth- (low sodium)
Add 1 can diced tomatoes - (no salt added style)
place 2 large chicken breasts (frozen) on top of vegetables and cook on high for 4-5 hours or low 6 -7 hours until chicken to done and fork tender- break up into smaller pieces with a fork.
Add 8 oz uncooked Ronzoni Quick Cook Penne Regate - push penne down into mixture with back of spoon until the pasta is submerged into broth. If additional broth is needed, add 1/2 C of reserved chicken broth. Cover and allow to cook for 5-10 minutes until Penne is done to desired texture. At this point the liquid in the slow cooker should be minimal - not dry but not soupy either.
Add entire tub (1 Cup) of Philadelphia Cooking Creme (I used Savory Garlic) of your choice. Mix through. Serving is 1 generous cup. Sodium count reads a tad high because I couldn't find no salt added diced tomatoes on the food tracker list so I had to choose regular canned tomatoes.
Serving Size: 10 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ROELRERO.
add 2 bay leaves
pour in 1/2 cup chicken broth- (low sodium)
Add 1 can diced tomatoes - (no salt added style)
place 2 large chicken breasts (frozen) on top of vegetables and cook on high for 4-5 hours or low 6 -7 hours until chicken to done and fork tender- break up into smaller pieces with a fork.
Add 8 oz uncooked Ronzoni Quick Cook Penne Regate - push penne down into mixture with back of spoon until the pasta is submerged into broth. If additional broth is needed, add 1/2 C of reserved chicken broth. Cover and allow to cook for 5-10 minutes until Penne is done to desired texture. At this point the liquid in the slow cooker should be minimal - not dry but not soupy either.
Add entire tub (1 Cup) of Philadelphia Cooking Creme (I used Savory Garlic) of your choice. Mix through. Serving is 1 generous cup. Sodium count reads a tad high because I couldn't find no salt added diced tomatoes on the food tracker list so I had to choose regular canned tomatoes.
Serving Size: 10 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ROELRERO.