Slow-Cooker Lemon Chicken
4 boneless, skinless chicken breast halves
1 Tbs. lemon-pepper seasoning
1 lb. fresh soup vegetables, chopped (I use carrots, celery, onion and sometimes parsnip)
1 can (10-3/4 oz.) reduced-fat cream of chicken soup
1 tsp. dried rosemary, crushed
Coat chicken with lemon-pepper seasoning. Coat a medium nonstick skillet with nonstick spray and warm over medium-high heat. Add chicken and cook 5 minutes, or until browned on both sides, turning once. Place chicken in slow cooker. Add vegetables. In a medium bowl, combine soup, half a soup can of water, and rosemary. Pour over vegetables and chicken. Cover and cook on low 8 hours or high 4 hours.
Per serving: 205 calories, 21 g protein, 18 g carbs., 4 g fat, 55 mg cholesterol, 940 mg sodium, 3 g fiber
Diet exchanges: 0 milk, 1 vegetable, 0 fruit, 1 bread, 1-1/2 meat, 0 fat
1 Tbs. lemon-pepper seasoning
1 lb. fresh soup vegetables, chopped (I use carrots, celery, onion and sometimes parsnip)
1 can (10-3/4 oz.) reduced-fat cream of chicken soup
1 tsp. dried rosemary, crushed
Coat chicken with lemon-pepper seasoning. Coat a medium nonstick skillet with nonstick spray and warm over medium-high heat. Add chicken and cook 5 minutes, or until browned on both sides, turning once. Place chicken in slow cooker. Add vegetables. In a medium bowl, combine soup, half a soup can of water, and rosemary. Pour over vegetables and chicken. Cover and cook on low 8 hours or high 4 hours.
Per serving: 205 calories, 21 g protein, 18 g carbs., 4 g fat, 55 mg cholesterol, 940 mg sodium, 3 g fiber
Diet exchanges: 0 milk, 1 vegetable, 0 fruit, 1 bread, 1-1/2 meat, 0 fat
1 comment:
this sounds so yummy! and so fitting for our recently cool weather (for now) lol. will have to try it soon! thanks for the recipe.
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