Preparation:
Combine chicken and cooking sauce in 3-1/2 to 4 qt slow cooker. Cover; cook on low setting for 8 to 10 hours or until chicken is tender and no longer pink. Ten minutes before serving, stir in veggies; cover. Increase heat to high setting. Cook 10 minutes or until veggies are crisp-tender.
Serve over rice. 620 cal; 12 gr fat; 17% fat. Source: Country Casseroles and One-Dish Meals. |
