Dinner

Creamy Rosemary and Thyme CrockPot Chicken w/Peas and Spinach is for Dinner.

Creamy Rosemary and Thyme CrockPot Chicken w/Peas and Spinach takes 15 minutes to prepare.

Creamy Rosemary and Thyme CrockPot Chicken w/Peas and Spinach takes 360 minutes to cook.

Creamy Rosemary and Thyme CrockPot Chicken w/Peas and Spinach makes 6 servings.

The ingredients for Creamy Rosemary and Thyme CrockPot Chicken w/Peas and Spinach are:

Chicken Breast, no skin, 3 large cutlets, thawed
Peas, frozen, 1 package (10 oz)
Spinach, frozen, 1 package (10 oz) yields
Thyme, ground, 2 tbsp
Rosemary, dried, 1 tbsp
*98% Fat Free Cream of Chicken Soup, 10.75 oz
*Campbell's Healthy Request Cream of Celery Condensed Soup (10.75oz can), 10.75 oz
*Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 10.75oz

Here is how you make Creamy Rosemary and Thyme CrockPot Chicken w/Peas and Spinach:

Mix all ingredients together into crock pot. Cook on low 6 hours or high for 3-4 hours. Makes 6 servings of 1/2 cutlet each and about 1-2 cups of creamy veggies.Serving Size: makes 6 servings (about 1/2 cutlet each plus 1 cup of veggies, sauce)Number of Servings: 6Recipe submitted by SparkPeople user PUNKIN77.

The nutritional information for Creamy Rosemary and Thyme CrockPot Chicken w/Peas and Spinach is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 205.5

• Total Fat: 3.4 g
• Cholesterol: 55.5 mg
• Sodium: 673.6 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 4.7 g
• Protein: 24.9 g