Savory Chicken and Vegetables
Source of Recipe
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1 pound boneless, skinless chicken breasts, cut into bite-size pieces
16 oz. pkg. frozen mixed vegetables
1 small onion, chopped
1 cup sliced fresh mushrooms
1 large potato, peeled and cut into 1/4-inch cubes
1 1/4 cups water
2 tablespoons quick-cooking tapioca
1 tablespoon fresh lemon juice
2 teaspoons chicken bouillon granules
1/2 teaspoon ground white pepper
1/4 teaspoon dry mustard
1/4 teaspoon crushed sage
1/4 teaspoon salt
1/8 teaspoon garlic powder
Pinch turmeric
1/3 cup nonfat dry milk powder
Fresh minced parsley
Rinse chicken and pat dry with paper towels. Combine chicken, mixed
vegetables, onion, mushrooms, and potato in a slow cooker. In a
small bowl, combine water, tapioca, lemon juice, bouillon granules,
white pepper, mustard, sage, salt, garlic powder, and turmeric.
Pour over chicken mixture. Mix well. Cover and cook on LOW 6 to
7 hours. Stir in dry milk and cook 15 minutes. Sprinkle each
serving with parsley.
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