Low-Fat Creamy Chicken and Veggies
This easy, tasty, homestyle recipe is made in a slow cooker, such as a crock-pot.
Preparation Time: 10 mins
Cooking Time: 8 hrs
Yield: 6 x approx. 2-cup servings
Ingredients
- 1 can (10.5 oz) low-fat, reduced-sodium cream of mushroom soup (such as Campbell's 98% Fat-free or Healthy Request)
- 1 can (10.5 oz) low-fat, reduced-sodium cream of chicken soup (such as Campbell's 98% Fat-free or Healthy Request)
- 1 can (10.5 oz) low-fat, reduced-sodium cream of celery soup (such as Campbell's 98% Fat-free or Healthy Request)
- 1 package of 4 - 5 boneless, skinless, split chicken breasts, about 5 oz per split breast (such as Perdue)
- 4 small potatoes
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 bag baby carrots (about 1 lb 5 oz)
Directions:
In a large bowl mix together the 3 types of soup. Put a thin layer of the mixed soup into the bottom of the slow cooker.
Place half the chicken, potatoes, peas, corn, and carrots in the slow cooker. Add about half of the remaining soup.
Add the remaining chicken, potatoes, peas, corn, and carrots and cover with the remaining soup. Cover and cook in the slow cooker for 6 to 8 hours.
Variations:
If desired, "stretch" the servings further or make a more stew-type dish, by adding an extra can of each soup.
Serving suggestions are not included in the nutritional analysis and may not be reduced in sodium, if reduced sodium is required.
Tips:
This reasonable dish can be made in quantity to provide for a large family or group.