Lemon Chicken and Vegetables - Crock Pot (Slow Cooker)
Lemon Chicken Base
(This is the nutritional breakdown of the recipe WITHOUT the vegetables added at the end so you can put in whatever you like.)
Calories 330 (18% from fat)
Fat 6.4 gram
Saturated Fat 2.8 gram
Trans Fat 0 gram
Cholesterol 140 mg.
Sodium 318 mg.
Carb. 11.6 gram
Fiber 1 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 53 gram
Lemon Chicken Vegetables
(This is the nutritional breakdown of the vegetables we added if divided into 8 servings.)
Calories 38 (0% from fat)
Fat 0 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 37.5 mg.
Carb. 6 gram
Fiber 2.5 gram
Sugar 3.75 gram
Sugar Alcohol 0 gram
Protein 1 gram
Ingredients
4 lbs. of skinned, boned chicken breast halves, cut into 2 x 2 chunks
1 cup chopped onion
1 can (10 3/4 oz.) Cream of Chicken Condensed Soup
1/4 cup apple cider vinegar
1/4 cup water
2 Tbsp. butter, melted
2/3 cup lemon juice
2 packets (4g. each) Herb ox Sodium Free Chicken Bouillon
3 cloves garlic, minced
2 tsp. dried oregano
1 tsp. sodium free salt alternative
(We used No Salt.)
1/2 tsp. black pepper, ground
2 lbs. of frozen OR fresh vegetables
(We used two 1 lb. bags of frozen Flavorite Broccoli Stir Fry.)
4 Tbsp. corn starch
1 Tbsp. chopped fresh parsley
1. Place the chopped chicken and onion in a crock pot. Then mix together the next ten ingredients, condensed soup to black pepper. Pour that mixture over the chicken. Cover and cook on high 3.5 to 4 hours (or on low 6-7 hours).
2. One hour before it's finished, stir the frozen vegetables in. If you're using fresh vegetables, wait until 30 minutes before it's finished and stir them in.
3. Once it's finished, stir the corn starch in and the broth will thicken. Then sprinkle the fresh parsley over the top and serve.
Yield: 8 Servings
You can freeze individual portions for easy re-heating later.
Microwave the soup for approximately 3-4 minutes, keeping the container open a little to allow steam to escape.
