Roy’s Light Slow-Cooker Chicken Pot Pie

4 servings          1 Better Balance Bite/WW Point

Calories 296      Fat 7.7g   Sat. Fat 1.7g   Protein 20.2   Carbs 39.2g   Fiber 4.2g   Sugars 3.7g

Ingredients

· 1 lb boneless, skinless chicken breasts

· 1/2 medium onion, chopped

· 3/4 cup chopped carrots

· 3/4 cup sliced celery

· 10.5 oz can 98% fat-free cream of chicken soup

· 2 tsp dried parsley

· 1 tsp poultry seasoning (see notes)

· 1/2 tsp paprika

· 1/2 tsp salt

· 1/2 tsp pepper

· 1 1/2 cups frozen mixed vegetables (see notes)

Directions

1. Place chicken breasts in a 4- to 6-quart slow cooker. Add onion, carrots, celery, cream soup, parsley, thyme, paprika, salt, and pepper. Mix slightly, trying not to disturb the chicken much.

2. Cover slow cooker and cook 6-8 hours on low or 3-4 hours on high heat. (see notes)

3. Thirty minutes before cooking time is up, remove chicken breasts from slow cooker and place on a cutting board. Shred the meat using two forks.

4. Return shredded chicken to slow cooker along with the mixed vegetables. Stir everything together well and let cook for the remaining 30 minutes.

5. Serve over rice, pasta, my Light & Fluffy Biscuits, or even low-bite/point toast.

Notes

· You can increase or decrease the amount of poultry seasoning to your taste.

· If desired, replace the mixed vegetables for an equal amount of other frozen veggies.

· If you’d like, you can replace the 3/4 cup carrots with another 3/4 cup of frozen mixed veggies since most already contain carrots.

· If you’d like this a bit more ‘saucy’, add a little chicken broth with the shredded chicken and frozen vegetables.

· I tend to go for the shorter cook times based on my crockpot, but you may need the full time if your crockpot cooks a bit more slowly.