WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, July 23, 2016

MUSHROOM CHICKEN AND PEAS

4 (6-oz each) boneless skinless chicken breast halves
1 envelope mushroom onion soup mix
1 cup water
1/2 lb sliced baby portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
2 cups frozen peas

Place chicken in a 3-quart slow cooker. Sprinkle the soup mix over the chicken and press onto the breasts/ Add water,mushrooms, onion and garlic.

Place lid on cooker and cook on low setting 3 to 4 hours until chicken is tender and cooked through. Stir in peas, replace lid and cook another 10 minutes until peas are tender.

Yield: 4 servings
Per serving: 292 calories, 5 g (1 sat.) fat, 94 mg cholesterol, 566 mg sodium, 20 g carbs, 5 g fiber, 41 g protein
Diabetic exchanges: 5 lean meat, 1 starch, 1 vegetable

NOTE: This is an excellent recipe for diabetics.


Note: This is a California recipe from an old TOH magazine I found when I moved recently.