| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicken, Crockpot | 5 | Servings | |
INGREDIENTS
| 1 | lb | Boneless skinless chicken thighs; cut in 1" pieces |
| 1 | c | Fresh baby carrots; cut in halves lengthwise |
| 1 | c | Sliced fresh mushrooms |
| 1/2 | c | Chopped onion |
| 1/2 | c | Water |
| 1/4 | ts | Garlic powder |
| 1/8 | ts | Dried thyme leaves |
| 1 | cn | (14 1/2 oz) ready-to-serve chicken broth |
| 1 | cn | (10 3/4 oz.) condensed cream of chicken & broccoli soup; 98% Fat Free, with 30% less sodium |
| 1/2 | c | Milk |
| 3 | tb | All-purpose flour |
| 1 | pk | (9 oz) Green Giant Harvest Fresh Cut Broccoli; thawed |
INSTRUCTIONS
1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well. 2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink. 3. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender. 5(1 1/2-cup)servings. Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g. POINTS: 4 MC Formatted by Sue B 5/31/98 and submitted to WW forum. NOTES : Kitchen Tip: To facilitate cleanup, spray the interior of the slow cooker with nonstick cooking spray. It will help foods resist sticking during the extended cooking time. Recipe by: Pillsbury Classic Cookbooks 2/98 - 4 Points Posted to EAT-LF Digest by "Koula Smith" <tselectr@monisys.ca> on Nov 18, 1998, converted by MM_Buster v2.0l.
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