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Chicken with Beans and Potatoes

TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD: 10 servings.
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

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 zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder

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 until vegetables are tender, 4-5 hours. Serve with a slotted spoon.

Nutrition Facts

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

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