Walking And Talking About Eating (WATE)
Ingredients:
- 1 tablespoon olive oil
- 1 ½ lb skinless and boneless chicken thighs
- 1 envelop Lipton Recipe Secrets Golden Onion Soup Mix
- 3 or 4 large cloves of slivered garlic
- 1 large onion, coarsely chopped
- 2 Stalks of celery, coarsely chopped
- 1 ½ Bell peppers, (I use a combination of green, red, and yellow peppers)
- 2 stalks celery, Chopped
- ½ dozen mini white potatoes (halved)
- 1 ½ cups baby carrots (whole)
- 1 ½ cups fresh string beans (Snapped in halves)
- 1, 3 ounce box grape tomatoes
- 1 scallion, sliced in one-inch
Instructions:
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Coat non-stick skillet with the olive oil
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Heat skillet on high until it becomes sizzling hot
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Places the chicken thighs in the hot skillet (Do Not Stack)
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Brown chicken on each side for about 3 minutes total (Do Not Overcook)
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Remove chicken from skillet; and place them on a cutting board
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Cut ½ of the chicken thighs in the Crockpot
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Layer ½ of the vegetables (EXCEPT the tomatoes) over the chicken
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Sprinkle ½ envelop of the soup mix over the chicken and vegetables
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Layer-in the remaining chicken
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Layer-in the remaining vegetables (EXCEPT the tomatoes)
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Top with the grape tomatoes
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Sprinkle with remaining soup mix
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Cook with crockpot on low heat for 4 ½ - 5 hours
Crock Pot Full of Vegetables with Chicken
Content per Serving for Key DASH Nutrients and Energy
- Energy (Calories): 245
- Total Fat (grams): 12
- Calories From Fat (% total Calories): 44
- Saturated Fat (g): 3
- Calories From Saturated Fat (% total Calories): 11
- Cholesterol (Mg): 69
- Calcium (Mg): 31
- Magnesium (Mg): 35
- Potassium (Mg): 407
- Fiber (g): 3
