My husband and teenagers are picky eaters but loved this recipe because it has their favorites: Chicken and gravy. This is quick and easy to put together, has large inexpensive portions that are not laden with fat. These are my recommendations/changes:
6 split chicken breast, meat carefully removed from bone. Rinse, pat dry.
7 med red potatoes, scrubbed, skin on & cubed (no larger than ¾”)
2 (10.75 oz) cans Campbell’s healthy choice (low fat/sodium) cream of mushroom soup.
1 soup can water (filtered if you have it)
3 heaping tablespoons of the packaged dry onion mix
2 cups fresh green beans (tips removed, beans cut in half)
2 cups baby carrots
Tarragon and garlic powder - divided, sea salt, fresh ground pepper and paprika
Layered ingredients starting with green beans, potatoes, carrots. Sprinkle over veggies: 1/8 teaspoon Tarragon, pinch of garlic powder, light on the salt & pepper. Lay chicken pieces over veggies making sure thickest part of chicken points towards crock-pot wall.
Mix together the 2 cans of soup, 1 can water, 3 tablespoons of dry onion soup, 1/8 tarragon & 1/8 garlic powder. Salt and pepper to taste. Pour sauce over chicken & vegetables. Sprinkle lightly with paprika.
Cook for 5 hours on high making sure after 4 1/2 hrs chicken isn’t already done. If it is, remove meat and cover to keep warm while veggies continue to cook until tender.
Sorry about the detail – teaching teenagers to cook.
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