| 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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