I love chicken pot pie, but mainly for the filling! Ditching the pie crust makes this stew a healthier option. You can swap out frozen green beans for peas, or mix half and half for variety. Either way, no chopping necessary!
|4||Maple Leaf Prime boneless skinless chicken breasts|
|1||small bag baby carrots|
|3 cups||frozen peas (or frozen green beans)|
|1 can||low fat cream of chicken soup|
|2 tsp||onion powder|
|1/2 tsp||black pepper|
|Canola oil spray||For greasing|
Spray slow cooker pot to grease bottom and sides. Pour baby carrots evenly across the bottom. Place chicken breasts on top, then pour cream of chicken soup on chicken to fully coat them. Add seasonings. Cover and cook for 4 hours on high.
To add peas, either remove the lid and add frozen peas when there is 90 minutes remaining on cooking time, or microwave peas in a glass dish for 5 minutes on high, then add to slow cooker when 4 hours is complete.
Use a wooden spoon to break chicken breasts into bite sized pieces, and stir chicken and vegetables.
Serve over rice.
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