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
Chicken with Beans and Potatoes
Chicken with Beans and Potatoes
Prep Time
20 min
Cook Time
4 hours
Yield
10 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 zest
- 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 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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