Yield: 5 Servings
|1 pounds||Boneless skinless chicken thighs; cut in 1\" pieces|
|1 cup||Fresh baby carrots; cut in halves lengthwise|
|1 cup||Sliced fresh mushrooms|
|½ cup||Chopped onion|
|¼ teaspoon||Garlic powder|
|⅛ teaspoon||Dried thyme leaves|
|1 can||(14 1/2 oz) ready-to-serve chicken broth|
|1 can||(10 3/4 oz.) condensed cream of chicken & broccoli soup; 98% Fat Free, with 30% less sodium|
|3 tablespoons||All-purpose flour|
|1 pack||(9 oz) Green Giant Harvest Fresh Cut Broccoli; thawed|
1. In 3½ to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well.
2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink.
3. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender.
5(1 ½-cup)servings. Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g. POINTS: 4 MC Formatted by Sue B 5/31/98 and submitted to WW forum. NOTES : Kitchen Tip: To facilitate cleanup, spray the interior of the slow cooker with nonstick cooking spray. It will help foods resist sticking during the extended cooking time.
Recipe by: Pillsbury Classic Cookbooks 2/98 - 4 Points Posted to EAT-LF Digest by "Koula Smith" <tselectr@...> on Nov 18, 1998, converted by MM_Buster v2.0l.