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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 6 |
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I found this recipe at Obesity Help. This copy is slightly different then one by Sandra Lee. Her copy says to use a 5 quart slow cooker. Place 28oz Progresso whole peeled and drained tomatoes, 16oz C&W thawed artichoke hearts, 8oz fresh sliced mushrooms. The directions says to cook this on low 5-7 hours. Shred or cut the chicken into bite-size pieces (optional). Serve over cooked pasta (optional). Sprinkle with parsley (optional). I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
15 (16 ounce) cans pinto beans, rinsed and drained |
14 1/2 ounces diced tomato with basil garlic and oregano, undrained |
9 ounces frozen artichoke hearts |
4 1/2 ounces sliced mushrooms, drained |
1 1/2 ounces vegetable soup mix |
4 boneless skinless chicken breasts |
10 3/4 ounces condensed cream of chicken soup |
1/3 cup bottled italian dressing |
Directions:
1. Combine beans, tomatoes, artichoke hearts, mushrooms and vegie soup mix in a slow cooker. Place chicken on top. Stir together soup and dressing and pour over chicken.
2. Cover cook on low for 5-6 hours.
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