Chicken with Beans and Potatoes |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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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. 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:
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.
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