Makes 6 servings
low carbs (1.6 grams of sugar per serving, 8.6 grams of carbs per serving), fair amount of protein
Ingredients
| 2 | oz bacon, sliced (2 slices) |
| 18 | oz chicken breast ( 6 breast halves: boneless, skinless) |
| 4 1/2 | oz. sliced mushrooms, drained |
| 12 | oz cream of chicken soup |
| 3 | oz. Swiss cheese, sliced |
| 1 | tbsp. chopped chives |
| 3 | cups broccoli, frozen |
- Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Reserve bacon drippings in skillet. Add chicken to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. Transfer chicken to 4 to 6 quart slow cooker. Top with mushrooms. In same skillet, stir together soup. Spoon over mushrooms. Cover; cook on low for 3 to 4 hours.
- Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Cover; cook on high setting for an additional 10-15 minutes or until cheese is melted.
- Meanwhile, microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8 minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms on serving platter. Serve with cooking juices.
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