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Add a photoServings: 4
Ingredients
- 2 Tbsp. butter or possibly margarine
- 1 1/2 lb boneless skinless chicken breast halves
- 3/4 c. water
- 1 pkt Knorr Spring Vegetable Soup and Recipe Mix
- 2 Tbsp. flour
- 1/2 c. lowfat sour cream
Directions
- 1.Brown chicken breasts in butter or possibly margarine over medium-high heat. Transfer to a slow cooker.
- 2.In a bowl, stir together water and vegetable soup and recipe mix. Pour over chicken.
- 3.Cook on low heat for 8 hrs. Remove chicken to a platter. Stir together flour and lowfat sour cream and add in to mix in slow cooker, heating for 15 min.
- 4.Spoon sauce over chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 113 | 47% |
| Total Fat 12.84g | 16% |
| Saturated Fat 7.33g | 29% |
| Trans Fat 0.03g | |
| Cholesterol 94mg | 31% |
| Sodium 138mg | 6% |
| Potassium 328mg | 9% |
| Total Carbs 3.81g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.02g | 1% |
| Protein 26.59g | 43% |
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