The Pioneer Woman Tasty Kitchen
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Easy One-Pot Chicken and Vegetables

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Level: Easy

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Description

We like one-pot meals in the summer and I especially like using a crockpot to keep the heat down in the kitchen. This is quick and easy.
Chicken and tomatoes with a few vegetables thrown in over noodles or rice, hits the spot.

Ingredients

  • 6 pieces Boneless, Skinless Chicken Breasts (I Use Chicken Tenders)
  • 2 cans (14 1/2 Oz. Size) Diced Tomatoes
  • 1 can (8 Oz. Size) Tomato Sauce
  • 1 can (4 Oz. Size) Sliced Mushrooms, Drained
  • 1 envelope (1 Oz. Size) Onion Soup Mix (Like Lipton Or I Use Kroger Brand)
  • 1 whole Small Yellow Squash, Sliced
  • 1 whole Small Zucchini, Sliced
  • 1 whole Sweet Onion Sliced Into Rings
  • ¼ whole Green Bell Pepper, Sliced Into Strips
  • ¼ cups Water
  • 8 ounces, weight Broad Egg Noodles OR
  • 2 cups Cooked Rice

Preparation

Cut chicken into bite size pieces and put into a crockpot. Add tomatoes, tomato sauce, mushrooms, onion soup, sliced zucchini, squash and bell pepper and onion to the crockpot. Then add about 1/4 cup water to everything. Turn on low and cook for about 6 hours.

When almost ready to eat, boil the egg noodles OR cook rice according to package instructions and drain. Spoon the crock pot mixture over the noodles OR rice and enjoy.

Note:
1. I usually sprinkle a little Parmesan cheese over each plate before serving.
2. You could add or substitute other vegetables if your family has a favorite.
3. This recipe has been edited from my original one.

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