You can use whatever veggies you like in this dish. Frozen mixed veggies are great.
Use at least a 6-quart slow cooker. Place carrort and potato on bottom. Place chicken on top cover with salt and pepper. Combine soup, water and 1 1/2 teaspoons of herbes de provence. (More or less to taste) Cover an cook on low 7 hours. Break up chicken into pieces, stir in peas. Combine baking mix, milk and rest of herbes de provence. Drop spoonfuls on top of chicken mix. Cover and cook on HIGH for 1 hour to 1 hour 15 min.
Do not leave lid off for an extended amount of time. Have everything ready to put into the pot before removing the lid.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (296g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 428 | ||
Calories from Fat: 138 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.3g | 20 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 32.4mg | 10 % | |
Sodium 982.8mg | 34 % | |
Potassium 537.4mg | 14 % | |
Total Carbohydrate 57g | 17 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 54.7g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 428
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