Directions
In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving. Yield- 10 servings.
Nutritional Facts 1 cup (prepared with reduced-sodium broth and without seasoned salt) equals 144 calories, 3 g fat (trace saturated fat), 33 mg cholesterol, 350 mg sodium, 15 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges- 2 lean meat, 1 starch.
Originally Submitted
5/12/2013
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You can add this Southwestern Chicken Soup recipe to your own private DesktopCookbook.