Chicken with Veggies 'n' Gravy

By pamdabear3383

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

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

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.