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Chicken Pepper Pot

Chicken Pepper Pot

work time: 5 minutes cook time: 4 hours or 8 hours

Oxmoor House JANUARY 1999

  • Yield: 4 servings.

Ingredients

  • 2 (16-ounce) packages frozen pepper stir-fry
  • 4 (6-ounce) skinned chicken breast halves
  • 1 (10 3/4-ounce) can low-fat, reduced-sodium tomato soup with garden herbs and peppercorns
  • 1 tablespoon white wine Worcestershire sauce
  • 1/2 teaspoon garlic salt

Preparation

Place all ingredients in a 4- or 5-quart electric slow cooker. Cover and cook on high setting 4 hours. Or, cover and cook on high setting 1 hour; reduce to low setting, and cook 7 hours.

Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 13%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.5g
  • Carbohydrate: 25.2g
  • Fiber: 4.9g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 678mg
  • Calcium: 0.0mg
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Chicken Pepper Pot recipe

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