Herbed Chicken With A Veggie Gravy

12 255 522
Ingredients Minutes Calories
Prep Cook Servings
15 min 4 h 5
Herbed Chicken With A Veggie Gravy
Health Rating
Slow Cooker


5 breast Chicken breast, boneless, skinless (4 if they're really big)
1 cup chopped Zucchini
1 cup chopped Carrots
1/2 cup chopped Yellow onion
596 gm Cream of chicken soup, canned (2 (10.5 oz) cans - organic)
1/4 cup Cream, half and half, 10% M.F. (Or cream, if desired)
1/4 tsp Parsley, dried
1/4 tsp, leaves Basil, dried
1/4 tsp Paprika
1 tsp Salt and pepper (to taste)
1 cup Jasmine rice, dry (for serving)
2 cup Water (for serving)


1. Mix together the chopped veggies, cream of chicken soup, half & half and spices.

2. Spread a thin layer of gravy in the bottom of your slow cooker. Layer chicken over gravy and top with remaining gravy.

3. Put lid on slow cooker and cook on low approximately 4 hours, or til chicken is tender and no longer pink inside.

4. About 30 minutes before chicken is done cooking, pour the water into a saucepan, add salt (if desired), and bring to a boil. Stir in rice. Cover and simmer 14 minutes, or till rice is tender and water is absorbed. Remove from heat and fluff with a fork.

5. Serve each piece of chicken over a bed of rice and topped with extra gravy. YUM!!!



©Renee Norris 2016

All rights reserved.

Nutrition Facts

Per Portion

Calories 522
Calories from fat 111
Calories from saturated fat 33
Total Fat 12.4 g
Saturated Fat 3.7 g
Trans Fat 0
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 4.0 g
Cholesterol 146 mg
Sodium 1164 mg
Potassium 894 mg
Total Carbohydrate 44 g
Dietary Fiber 1.8 g
Sugars 3.4 g
Protein 59 g

Dietary servings

Per Portion

Grain 0.4
Meat 2.6
Vegetables 1.0

Energy sources

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