Ingredients

• 1-1/2 cup frozen carrots, sliced
• 1-1/2 cup frozen Italian green beans
• 1/2 cup onion, diced
• 1 pound boneless, skinless chicken breasts
• 1/2 cup reduced-sodium chicken broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Mrs. Dash^® herb seasoning blend

Preparation

1. Combine carrots, green beans and onion. Place in a 4 or 6 quart slow cooker.
2. Arrange chicken breasts on top of vegetables.
3. Pour broth over chicken. Top with Worcestershire sauce and herb seasoning.
4. Cover and cook on high heat for 3 hours or low heat for 6 hours.
5. Serve chicken breast with 3/4 cup vegetables and 2 tablespoons broth.

Helpful hints

• Look for reduced-sodium broth containing 500 milligrams sodium or less per 1 cup serving. Avoid low sodium broth that contains potassium chloride—it’s very high in potassium.
• If desired, make gravy with pan broth.  In a small saucepan mix 1 tablespoon flour with small amount cold water to dissolve.  Turn heat to medium high and stir in broth from slow cooker. Continue stirring 3 to 4 minutes until gravy thickens.