1. Sprinkle chicken with lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until lightly browned.
2. In a slow- cooker, layer the green beans, potatoes and onions. In a small bowl, combine remaining ingredients; pour over vegetables. Top with chicken.
3. Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with a slotted spoon.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 23 (14%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 52.6mg||16 %|
|Sodium 391.7mg||14 %|
|Potassium 602.1mg||16 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 9.8g|
|Protein 23.4g||33 %|
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Calories per serving: 168
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