A 4-5 hour crock pot dinner
1. Spray 5 to 6 qt. slow cooker with cooking spray. Place pats of butter or margarine evenly across bottom of cooker, in no larger pieces than 1 tablespoon per pat.
2. Reconstitute soup with only 1/3 to 1/2 can water, mix in sour cream, and pour into crock pot. Place frozen chicken breast cubes evenly on top of soup mixture.
3. Place bite-sized Zucchini and yellow squash on top of chicken. Spread shredded cheese over mixture.
4. Combine bread crumbs and seasonings, reserving green onion and parmesan cheese for garnish later. Spread bread crumb mix over layers.
5. Cover and cook at medium for 2-2.5 hours. Stir and recover. Cook for another 2-2.5 hours.
6. When cooking is complete, toast a slice of bread for each serving. Butter is not necessary on toast. Spoon contents of crockpot over toast. Garnish with grated parmesan cheese and chopped green onion, if desired.
This is NOT a crockpot recipe you can set and leave while you work 8+ hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 414 | ||
Calories from Fat: 279 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31g | 41 % | |
Saturated Fat 16.3g | 81 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 82.4mg | 25 % | |
Sodium 1283.1mg | 44 % | |
Potassium 315.1mg | 8 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 19.4g | ||
Protein 15g | 21 % | |
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: 414
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