|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