Healthy Crock Pot Cooking - Chicken and Vegetables

by Dawn
(Texas)

4 boneless skinless chicken breasts - cut in half

1 t. garlic powder

1 bottle italian dressing - fat free, 16 oz.

2 cans potatoes - whole, drained, 15 oz.

1 lb. frozen vegetables - italian, or green beans

1 can water chestnuts - 8 oz.

Put chicken in crock pot and sprinkle some pepper and garlic powder on it.

Pour half of italian dressing over the top.

Pour in potatoes, vegetables and water.

Then pour in second half of italian dressing.

Cook low 7 to 10 hours or High 4 to 6 hours.

8 servings (200 cal per serving)