Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. boneless, skinless chicken breasts, cut into 1/2-inch cubes | ||
| ⅔ c. Hy-Vee flour, divided | ||
| 1 (16 oz) bag frozen Hy-Vee peas and carrots | ||
| 1 small onion, chopped | ||
| 2 clove(s) garlic, minced | ||
| 1 tsp. Hy-Vee Italian seasoning | ||
| 2 c. plus 1/3 c. Hy-Vee reduced-sodium chicken broth, divided | ||
| Mashed potatoes or biscuits, optional |
Things To Grab
- Medium bowl
- Slow-cooker
- Whisk
Directions
- In a medium bowl, toss chicken with 1/3 cup flour; place in slow-cooker. Add peas and carrots, onion, garlic, seasoning and 2 cups broth. Refrigerate remaining broth.
- Cover and cook on LOW 7 to 9 hours or on HIGH 4 to 5 hours.
- Combine remaining 1/3 cup flour and 1/3 cup chicken broth, whisking until smooth. If cooking on LOW, turn heat to HIGH and stir in flour mixture. Heat 15 minutes or until thickened.
- If desired, serve over mashed potatoes or biscuits.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 5.5g
- Cholesterol: 95mg
- Sodium: 450mg
- Total Carbohydrates: 21g
- Protein: 36g
Daily Values
0%
Vitamin A 150%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Back to School 2013.