Prep
20 minutes
Cook
5-6 hours in slow cooker (low)
Servings per Recipe
8
Serving Size
1 cup
Nutrition Facts
Calories
: 220
Total Fat
: 7
g
Sodium
: 570
mg
Total Carbohydrate
: 16
g
DIetary Fiber
: 2
g
Added Sugars
: 0
g
Protein
: 22
g
Ingredients
2 Tablespoons olive oil
1 ½ pounds boneless uncooked chicken, cut into ½ -inch cubes (or leftover cooked chicken)
1 medium onion, diced
2 stalks celery, diced
2 large carrots, peeled and diced
1 bag (12oz) frozen corn
3 cans (10.5-ounce), low sodium cream of potato soup
1 ½ cups chicken broth
½ cup low-fat or nonfat milk
Pinch of salt and pepper
Preparation
Wash hands with soap and water.
Gently rub produce under running water before cutting.
Heat the oil in a large skillet. Brown the chicken. Transfer the chicken to a slow cooker.
Add the onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender. Add the onions, celery, carrots, corn, soup, chicken broth, salt and pepper to the slow cooker.
Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the milk.
Refrigerate any leftovers within 2 hours.
Note
- Used with Permission - University of Maryland Extension-SNAP-Ed, eatsmart.umd.edu
- Prep time will be less if using pre-cooked chicken.
- For faster cooking time, you can cook on HIGH for 3-4 hours in the slow cooker.