Chicken & Veggie Bake

By shuber

Ingredients

• 4 Boneless, skinless chicken breast halves
• black pepper to taste
• 1/2 tsp. garlic powder
• 8-oz. bottle Italian salad dressing
• 15 -oz. can whole potatoes, drained
• 1/2 lb. frozen Italian veggies
• 4 -oz. can water chestnuts

Details

Servings 4

Preparation

Step 1

1. Sprinkle chicken with pepper and garlic powder.

2. Put chicken in bottom of slow cooker. Pour half of salad dressing over meat.

3. Add all vegetables and water chestnuts. Pour remaining salad dressing over all.

4. Cover. Cook on high 4 hours or low 7-8 hours.