Ingredients
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8 chicken tenderloins
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15 ounces white beans
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4 cups baby spinach leaves
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15 ounces fat free chicken broth
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1 cup red onion
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2 tablespoons garlic
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1⁄2 cup parmesan cheese
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1 teaspoon dried rosemary
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1 tablespoon dried Italian seasoning
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Directions
Prep Time: 20 m | Cook Time: 6hrs 15mins | Serves: 4
Crock Pot Chicken & Beans & Greens, This was a combination of a number of recipes I came across trying to find one that would use the crock pot and the ingredients I had on hand It turned out FABULOUS! I served it over well-toasted garlic bread with a salad and sliced cantaloupe on the side Healthy, low carb, simple and impressive ”, I have Multiple Sclerosis and I find it difficult to have meals that are simple to make and nutritious My Mother always made it the traditional way, and they always were fabulous Does using a Crock-Pot make a big difference in their taste?, Made for Spring PAC 2014 and what a tasty and easy meal I did cut the chicken broth down per other reviews and put the spinach in the bowl putting the cooked mixture over the top so it didn’t get over cooked for DH Served with recipe#216166#216166 on a mixed green salad
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Steps
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1
Done
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Slice the onion. |
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2
Done
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Mince the garlic. |
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3
Done
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Drain and rinse the beans. |
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4
Done
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Clean the spinach. |
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5
Done
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Layer the onion, garlic, beans and spinach in the bottom of the crock pot. |
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6
Done
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Pour the chicken broth over the ingredients. Make sure the spinach is submerged in the chicken broth. |
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7
Done
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Place the chicken on top of the ingredients. |
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8
Done
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Season well with salt, pepper, rosemary and italian seasoning. |
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9
Done
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Sprinkle the parmesan cheese over all ingredients. |
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10
Done
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Cook on low for 6 to 8 hours. |
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11
Done
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Serve over toasted garlic bread. |
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12
Done
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13
Done
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14
Done
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15
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