Chicken with Beans and Potatoes Recipe

Chicken with Beans and Potatoes Recipe photo by Taste of Home

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This all-in-one entree is great to make when your afternoon is going to be busy. The veggies and a little onion soup mix give the broth lots of flavor. —Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

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Chicken with Beans and Potatoes Recipe

Prep: 20 min. Cook: 4 hours

Yield: 8 Servings

20 240 260

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon lemon-pepper seasoning
1 tablespoon canola oil
1 pound fresh green beans, trimmed
1 pound small red potatoes, quartered
1/2 pound medium fresh mushrooms, halved
1/2 cup thinly sliced sweet onion
2 cans (14-1/2 ounces each) chicken broth
2 tablespoons onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Directions

Sprinkle chicken with lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until lightly browned.
In a 5 or 6-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Top with chicken.
Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with a slotted spoon. Yield: 10 servings.

Originally published as Chicken with Beans and Potatoes in Taste of Home Slow Cooker 2010 , p157

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Chicken with Beans and Potatoes

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(1-1) of 1 reviews

Reviewed on Jun. 14, 2012 by carolspars

I was worried about the chichen cubes being too dry, so I sprinkled them with the pepper and browned them while they were still frozen in the middle. They still got too dry. Maybe, in hindsite, I should have made the rest and cooked it for 4 hours and then added to chicken and finished cooking until the potatoes got done.