Chicken and Vegetable Casserole Slow Cooker Recipe

Chicken And Vegetable Casserole Slow Cooker Recipe

Ingredients

• 4 chicken breast halves, skin removed
• 1 can (14 ounces, or 400 g) no-salt-added diced tomatoes
• 280g frozen green beans
• 475 ml low-salt chicken broth
• 1 cup 190 g brown rice
• 1 cup (70 g) sliced mushrooms
• ½ cup (65 g) chopped carrots
• 1 cup (160 g) chopped onion
• ¼ teaspoon minced garlic
• ½ teaspoon poultry seasoning

Method

1. Combine all ingredients in slow cooker
2. Cover and cook on high 2 hours, and then on low 3 to 5 hours
3. Yield: 4 servings
4. Per serving: 411 g water; 211 calories (12% from fat, 39% from protein, 49% from carb)

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