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Recipe: Crock Pot Chicken

As another companion to my Ladies of Loserville post, I’m sharing my Crock Pot Chicken recipe.

This is another one that I make all the time. It calls for Italian dressing…which, if you use the tasty kind isn’t great for the diet. I made it with the lite Italian dressing last time, which was okay. But that also could have also been due to the fact that I made it with whatever I had laying around the kitchen, so it wasn’t the USUAL stuff. Too many variables to call that one. I think the next time I try, I’m going to eliminate *2* whole points a serving and try it with the fat-free chicken broth that I got from Progresso. (Go see my giveaway!)  Maybe add some Italian seasoning? We’ll see.

If I calculated correctly, one serving using the lite Italian dressing is 5 points. I’m sure depending on the type of veggies you use, this could go up or down in points.

**UPDATE** Do NOT use the broth or the lite dressing…both turn out terrible!

Ingredients:

  • 4 Chicken Breast halves. (We’ve been through this. . . I know that it’s 2 chicken breasts…)
  • I can sliced potatoes (you can use real ones diced up, but the canned ones mean that they’ll be super tender)
  • 1 bottle lite Italian dressing
  • 1 pkg. frozen veggies
  • 1/2 pkg. frozen pearl onions
  • 2 cans water chestnuts
  • Garlic powder
  • Seasoned salt (If you haven’t tried Penzey’s Spices yet…whoo boy. Yum-my)
  • Pepper to taste

Directions:

  1. Place chicken in the bottom of crock pot.
  2. Generously sprinkle chicken with garlic powder and seasoned salt. Use pepper to taste.
  3. Add remaining ingredients.
  4. Cook on Low for 8 hours or High for 4 hours.
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