Crock Pot Low Calorie Lemon Chicken

By pearlita

A quick and easy, slow-cooked lemon chicken main course dish that can be cooking on a low heat while you are at work. Vary the canned soup you use according to your preferences. And if you have a bit more time, add chopped onions and garlic, and a little more liquid. If you want your chicken to be more lemony, include some freshly squeezed lemon juice in place of some of the water and, for more flavour, add half a cup of wine. I have made this with mushrooms, chopped, instead of a range of vegetables and canned mushroom soup. When making this dish, I have always included one chopped onion and 2-3 cloves of chopped garlic. And then allowed myself a little more liquid, usually a cup of wine. Adapted from Prevention's "Eat Up Slim Down: tried-and-true recipes and tips from weight-loss winners" by Jane Kirby and David Joachim.
mixed Italian herbs
Amount Per Serving
% Daily Value
Calories 193.8

Calories from Fat 50
26%
Total Fat 5.6 g
8%
Saturated Fat 1.5 g
7%
Monounsaturated Fat 1.8 g
9%
Polyunsaturated Fat 1.0 g
5%
Trans Fat 0.0 g
0%
Cholesterol 74.1 mg
24%
Sodium 541.1 mg
22%
Potassium 338.2 mg
9%
Magnesium 36.4 mg
1%
Total Carbohydrate 5.2 g
1%
Dietary Fiber 0.1 g
0%
Sugars 0.3 g
1%
Protein 28.9 g
57%


Read more: http://www.food.com/recipe/crock-pot-low-calorie-lemon-chicken-121399#ixzz1HiT9YH4H

Ingredients

• 4 4
• boneless skinless chicken breasts
• 1 tablespoon
• lemon-pepper seasoning
• 1 lb
• assorted fresh vegetable, chopped
• 10 ounces
• cream of chicken soup
• 1 teaspoon
• dried rosemary, crushed
• 1 teaspoon
• mixed Italian herbs

Details

Servings 4
Preparation time 8mins
Adapted from food.com

Preparation

Step 1

Directions:

Prep Time: 8 mins

Total Time: 1/2 day

1 Coat the chicken with lemon-pepper seasoning.

2 Coat a medium-sized non-stick pan with oil and warm over a medium-high heat.

3 Add the chicken and cook, turning once, for 5 minutes, or until browned on both sides.

4 Place the chicken in a crock pot and add the vegetables.

5 In a medium bowl, combine the soup, half a can of water, the rosemary and the mixed Italian herbs.

6 Pour this mixture over the vegetables and chicken.

7 Cover and cook on low for 8 hours, or on high for 4 hours.

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