Chicken with Beans and Potatoes Recipe
Chicken with Beans and Potatoes Recipe photo by Taste of Home

Chicken with Beans and Potatoes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours
MAKES: 8 servings

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

Nutritional Facts

1-1/4 cups equals 209 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 324 mg sodium, 15 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

Directions

  1. Sprinkle chicken with lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until lightly browned.
  2. 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.
  3. 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 2011, p157

Nutritional Facts

1-1/4 cups equals 209 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 324 mg sodium, 15 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.

Reviews for Chicken with Beans and Potatoes

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MY REVIEW
Reviewed Jun. 14, 2012

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.

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