“My dear friend Tricia gave me this recipe 25 years ago when we were working as secretaries for a small company, and I’ve been making it ever since. You can use any cut of chicken, but I always use thighs because my husband doesn’t care for white meat. You can also add any other type of vegetables you like. “
Ingredients
- 3-4 white rose potatoes, cut into chunks
- 12-15 baby carrots
- 3-4 stalks celery, cut into 3″ pieces
- Grill seasoning to taste
- Salt to taste
- 6 boneless skinless chicken thighs
- 1 can Healthy Request cream of celery soup
- 1 can Healthy Request cream of chicken soup
Step 1
Spray crock with cooking spray (makes clean up easier), and spread potatoes in the bottom of the crock.
Step 2
Place the rest of the vegetables on top of the potatoes, and sprinkle lightly with seasonings.
Step 3
Season chicken and lay on top of vegetables.
Step 4
Spoon undiluted soups on top of chicken (no need to mix), and cook on low for 6-7 hours.
Nutritional
- Serving Size: 1 (738.4 g)
- Calories 376.2
- Total Fat – 12.2 g
- Saturated Fat – 5.2 g
- Cholesterol – 31.8 mg
- Sodium – 1042.8 mg
- Total Carbohydrate – 52.1 g
- Dietary Fiber – 11.6 g
- Sugars – 12 g
- Protein – 19 g
- Calcium – 348.7 mg
- Iron – 3.9 mg
- Vitamin C – 62.2 mg
- Thiamin – 0.3 mg