Crock Pot Chicken and vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 277.7
  • Total Fat: 4.0 g
  • Cholesterol: 70.2 mg
  • Sodium: 342.9 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 28.9 g

View full nutritional breakdown of Crock Pot Chicken and vegetables calories by ingredient


Introduction

edited to make the rice a smaller serving edited to make the rice a smaller serving
Number of Servings: 4

Ingredients

    16 ounces Chicken Breast (cooked), no skin, roasted
    1.25 cup Campbell's Select Vegetable Soup
    2 cup Brown Rice, medium grain

Directions

Put soup mix and frozen chicken breast tenders into a crock pot on high for about one hour.

Turn crock pot to low for at least 2 hours.

Serve over cooked rice, divided into 1/2 cup servings.

Serving Size: Makes 4 servings.