| 3-4 boneless chicken breast frozen (no need to thaw) | 1 16 oz. bag of frozen mixed vegetables (the ones with peas) |
| 1 can cream of chicken soup (try low sodium) | 1/2 cup chopped celery |
| 1 cup milk | salt and pepper to taste |
| 1/2 onion – chopped | 1 tsp poultry seasoning |
| 3-4 potatoes, peeled and diced | 1 can of buttermilk biscuits |
- Place everything in the crockpot except the biscuits.
- Cook on low for 8-10 hours or on high for 4-6 hours.
- Remove chicken and shred. Add back into the crockpot and stir to combine.
- Bake your biscuits and serve a biscuit on top of each bowl (or use your own family favorite recipe).
Note: Serve this with a veggie and more fruit. Fill half your plate with fruits and veggies.
5 minutes to prepare Serves 8
Nutrients Per Serving (Calories 189, Protein 14g, Carbohydrate 22g,
Cholesterol 33mg,Total Fat 4g, Sodium 370mg, Fiber 4g
Source: Eating On a Dime www.eatingonadime.com