Creamy Crock Pot Chicken

Ingredients

6 boneless/skinless chicken breasts 1 can (10.75oz) Fat Free Cream of Mushroom soup 1c plain Greek yogurt 1/2c chicken stock 1 envelope (7oz) dry Italian dressing mix 1 package (8oz) mushrooms No Stick Spray

Directions

1) Coat a large skillet with no stick spray. Cook chicken in batches (I chose to use various usual spices I like) over med-high heat until each side is browned; transfer to a Crock Pot that's also been coated with no stick spray. (Gotta love easy clean ups!) 2) Add soup, yogurt, chicken stock and Italian dressing mix to the skillet. Cook on medium, stirring constantly until it's smooth. 3) Arrange the mushrooms over the chicken inside the crock pot. Then pour the soup mix over the chicken and mushrooms. Cover and cook on low 4-6 hours. Stir well before serving.

I cooked mine about 6 hours on low. I also added left over chopped onions & bell peppers from last night as well as baby corn (the little mini cobs) and green beans with about 1tbsp of tumeric. I love that stuff! LoL Anyway, I didn't add the corn and green beans until the last hour though. Oh, I also took the chicken out about 30 minutes prior to serving and shredded it. It was so flavorful and delicious. Even my son loved it. (I served it up with Whole Wheat Crackers!) CALORIES 128 FAT 1.68G PROTEIN (ABOUT) 18.5G SUGAR 2.28G

Before putting up for the night: