Get Skinny Be Happy!

• 4-6 boneless/skinless chicken breasts
• salt and pepper
• 1 large onion, diced
• 1 cup frozen green beans
• 1 can (4oz.) sliced mushrooms
• 1/2 teas tarragon
• 1/2 teas savory
• 1/4 teas garlic powder
• 1 (16 oz) can stewed tomatoes
• salt and pepper to taste

Arrange chicken in bottom of crockpot. Add the onion, beans, mushrooms, tarragon, savory, garlic powder, tomatoes and salt and pepper. Cover and cook on low 8 hours.

Servings: 4 to 6

• 6 bone-in chicken breast halves, skin removed
• 1 teas dried oregano
• 1/2 teas seasoned salt
• 1/4 teas pepper
• 2 Tbsp olive oil
• 1/4 cup water
• 3 Tbsp lemon juice
• 2 garlic cloves, minced
• 1 teas chicken bouillon granules
• 2 teas minced fresh parsley

Rinse the chicken and pat it dry with paper towels. In a bowl, mix the salt, pepper and oregano in to a rub. Apply the rub to the chicken. Put the oil In a skillet and brown the chicken over medium heat.

Now it’s time to move it all to the crockpot. Put the water, lemon juice, garlic, and bouillon into the skillet and turn up the heat. Bring it a boil. Pour the mixture into the crockpot over the chicken. Cover and cook for 3-4 hours on low. Baste chicken. Add parsley. Cover and cook 30 minutes longer.

Servings: 6
Sorry, I don’t have the calorie information for this one.