Dinner

Creamy chicken and vegie crock pot is for Dinner.

Creamy chicken and vegie crock pot takes 15 minutes to prepare.

Creamy chicken and vegie crock pot takes 240 minutes to cook.

Creamy chicken and vegie crock pot makes 8 servings.

The ingredients for Creamy chicken and vegie crock pot are:

Campbells Cream of Chicken Condensed Milk (without milk), 8 serving (2 cans)
Kraft Philadelphia 80% Light Cream Cheese, 500 gram(s)
Chicken Breast, no skin, 1.460 Kg
*Capsicum sweet red, 100 gram(s) (2 snall caps)
Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
Shallots, 60 grams (4 long shoots)
Garlic, 3 cloves
Small tsp of tarragon & marjoram (optional)
2 Tbls seeded mustard (optional & not included in calculated calories)

Here is how you make Creamy chicken and vegie crock pot:

Cube chicken breast. Slice or dice fresh vegetables & mince garlic cloves. Place cream cheese and soup into a microwave safe container and heat until warm enough to stir and combine. Add seeded mustard if desired. Add chicken to crock pot and soup cream cheese mix. Add vegetables and stir until combined. Cook for 4 hours on high or 8 on low - cooking time may vary depending on the model of your crock pot. Serves 8 or more. Serve with rice or pasta (note: rice or pasta is not calculated in calories)Number of Servings: 8Recipe submitted by SparkPeople user MOVEIT2009.

The nutritional information for Creamy chicken and vegie crock pot is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 397.4

• Total Fat: 14.2 g
• Cholesterol: 106.0 mg
• Sodium: 132.8 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 0.8 g
• Protein: 49.4 g