Chicken with Beans and Potatoes
Here’s an all-in-one meal to toss together when you know your afternoon is going to be busy. Veggies and onion soup mix give the broth lots of flavor.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 10 SERVINGS
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon lemon-pepper seasoning
1 tablespoon canola oil
1 pound fresh green beans, trimmed
1 pound small red potatoes, quartered
1/2 pound medium fresh mushrooms, halved
1/2 cup thinly sliced sweet onion
2 cans (14 1/2 ounces each) chicken broth
2 tablespoons onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1. Sprinkle the chicken with the lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until lightly browned.
2. In a 5- or 6-qt. slow cooker, layer green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Top with chicken.
3. Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with a slotted spoon.