Chicken with Veggies 'n' Gravy

Photo by Pam H.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from tasteofhome.com

Ingredients

  • 3

    medium carrots, chopped

  • 2

    celery ribs, chopped

  • 1

    medium onion, chopped

  • 2

    boneless skinless chicken breast halves (5 ounces each)

  • 1/8

    teaspoon pepper

  • 1

    can (10-3/4 ounces) condensed cream of chicken soup, undiluted

  • 2/3

    cup water

  • 1/4

    cup white wine or chicken broth

  • 2

    individually frozen biscuits

Directions

1. Place the carrots, celery and onion in a 1-1/2-qt. slow cooker; top with chicken. Sprinkle with pepper. 2. In a small bowl, combine the soup, water and wine; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170° and vegetables are tender. 3. If desired, thicken cooking juices. Meanwhile, bake biscuits according to package directions. Serve with chicken and gravy. **Nutrition Facts: 1 chicken breast with 1-1/2 cups gravy and 1 biscuit equals 601 calories, 23 g fat (6 g saturated fat), 91 mg cholesterol, 1,904 mg sodium, 55 g carbohydrate, 7 g fiber, 38 g protein.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: