Dinner

Chicken in Onion and Buttermilk gravy - Slow cooker is for Dinner.

Chicken in Onion and Buttermilk gravy - Slow cooker takes 10 minutes to prepare.

Chicken in Onion and Buttermilk gravy - Slow cooker takes 180 minutes to cook.

Chicken in Onion and Buttermilk gravy - Slow cooker makes 6 servings.

The ingredients for Chicken in Onion and Buttermilk gravy - Slow cooker are:

1 tbs olive oil
3 full chicken breasts, skin and bone removed
2 onions, sliced thin
1 green pepper, sliced
1 yellow pepper, sliced
1 tsp cracked peppercorn
.5 tsp dried thyme leaves
.25 cup all purpose flour
1 bay leaf
1 can condensed chicken broth, undiluted (I use low sodium)
1.5 cups frozen peas (thawed)
.75 cup low fat buttermilk
Optional ingredients, cut carrots & celery

Here is how you make Chicken in Onion and Buttermilk gravy - Slow cooker:

In skillet, heat oil. Add chicken in batches and lightly brown on all sides. Transfer to slow cooker. Reduce heat to medium. Add onions to pan, stirring until softened and just beginning to brown. Add peppercorns thyme and cook stirring for 1 minute. Add flour, stir well and cook for 1 min. Add chicken broth and bay leaf and cook., stirring until mixture thickens. Pour mixture over chicken in slow cooker. Add carrots and celery if using). Cover and cook on high for 3 hours or low for 6 hours until juices run clear when chicken is pierced with a fork. Stir in peas and buttermilk. COver and cook on high for 20 minutes until peas are cooked. Discard bay leaf. EnjoyNumber of Servings: 6Recipe submitted by SparkPeople user GERRIT2.

The nutritional information for Chicken in Onion and Buttermilk gravy - Slow cooker is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 245.4

• Total Fat: 4.4 g
• Cholesterol: 69.7 mg
• Sodium: 253.9 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 3.3 g
• Protein: 32.2 g