Ingredients:
1 cup chicken broth ( next time I will go back to low sodium but they were out)
1 cup cooking sherry
1 can cream of mushroom & garlic condensed soup
1 tsp dried minced onion
1tsp dried minced garlic
1 tsp mrs dash salt free poultry seasoning
2 cups chopped spinach
2 cups sliced mushrooms
1 40oz bag chicken tenderloins
Directions:
Mix your broth and wine in the crock pot. Add in the soup and wisk till blended well. Stir in spices. Add veggies & chicken. If necessary you can add more chicken broth because you want the chicken and veggies to be well covered. Cook on low for 4-5 hours.
Traditionally this dish is pan fried and then placed in the oven. This is a much healthier option and tastes the same... only no flour or oil needed/wanted. Now my husband dished this out before I got home so I had a quick side of green beans. I would have paired it with orzo.
Serves 6 ( 3 tenders per person )
| Calories 268 Carbs | 11 Fat | 2 Protein | 43 Sodium | 788 Fiber | 2 |
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