Creamy Slow Cooker Chicken
Serving: 6
1 package boneless
en thighs
2 10.75 oz. cans reduced fat cream of mushroom soup (or cream of
en)
1 can peas, drained
1 can corn, drained
medium egg noodles
1. Remove skin from boneless
en thighs, rinse.
2. Combine
en, undiluted soup, peas, corn in a Crock-PotŪ style slow cooker. Set to low and allow to cook during the day.
Variation: Prepare egg noodles according to package directions and combine with cooked
en. Easy Chicken stew!
Cook's Notes: Draining the vegetables is a matter of personal taste - if you prefer a creamier, thicker sauce, drain the vegetables before adding to the slow cooker.
Serve with biscuits or over rice.
Based on individual serving:
Calories: 350
Total Fat: 10 g
Carbohydrates: 43 g
Protein: 22 g
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