Creamy Chicken and Carrots Recipe

By CathyD

Ingredients

• 2 boneless skinless chicken breast halves (6 ounces each)
• 1/2 pound fresh baby carrots, cut in half lengthwise
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• Hot cooked rice, optional

Preparation

Step 1

Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.
Yield: 2 servings.

Nutritional Facts

1 serving (prepared with reduced-sodium soup and 1 cup sliced fresh mushrooms; calculated without rice) equals 320 calories, 8 g fat (2 g saturated fat), 106 mg cholesterol, 713 mg sodium, 23 g carbohydrate, 2 g fiber, 37 g protein.