Slow Cooker Chicken with Mushrooms and Peppers

By Tonya_Speed

NUTRITION per serving: 378 Calories; 7g Fat; 53g Protein; 25g Carbohydrate; 4g Dietary Fiber; 139mg Cholesterol; 442mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 3 Vegetable; 0 Fat; 1/2 Other Carbohydrates. Points: 7

Ingredients

• 1 medium red bell pepper, seeded, deribbed and diced
• 1 medium green bell pepper, seeded, deribbed and diced
• 1 medium yellow bell pepper, seeded, deribbed and diced
• 1 medium onion, chopped
• 2 cloves garlic, pressed
• 8 ounces canned water chestnuts, drained and sliced
• 4 ounces mushrooms, sliced
• 1/2 teaspoon ground ginger
• 4 (6-oz.) boneless skinless chicken breast halves
• 3 tablespoons hoisin sauce
• 1 teaspoon cayenne pepper

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Place first 8 ingredients (bell peppers through ground ginger) in a slow cooker; stir to blend. Place chicken breast halves on top of veggies then drizzle hoisin sauce over the top and sprinkle with cayenne pepper. Cover and cook on LOW for 6 to 8 hours.

SERVING SUGGESTION: Serve over brown rice with steamed OR stir-fried snow peas on the side.
GLUTEN FREE: Make sure hoisin sauce is gluten free.