Chicken Pepper Pot Recipe

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Ingredients:

Serving

2 (16-oz) packages frozen pepper stir-fry
4 (6-oz) skinned chicken breast halves
1 (10 3/4-oz) can low-fat, reduced-sodium tomato soup with garden herbs and peppercorns
1 tbsp white wine worcestershire sauce
1/2 tsp garlic salt

Directions:

Place all ingredients in a 4- or 5-quart electric slow cooker. Cover and cook on high setting 4 hours. Or, cover and cook on high setting 1 hour; reduce to low setting, and cook 7 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	81.13 Kcal (340 kJ)
Calories from fat	38.91 Kcal
		% Daily Value*
Total Fat	4.32g	7%
Cholesterol	24.95mg	8%
Sodium	225.68mg	9%
Potassium	93.63mg	2%
Total Carbs	4.15g	1%
Sugars	2.74g	11%
Dietary Fiber	0.5g	2%
Protein	6.52g	13%
Vitamin C	3.2mg	5%
Iron	0.4mg	2%
Calcium	8.6mg	1%

Amount Per 100 g
Calories	150.29 Kcal (629 kJ)
Calories from fat	72.08 Kcal
		% Daily Value*
Total Fat	8.01g	7%
Cholesterol	46.22mg	8%
Sodium	418.09mg	9%
Potassium	173.45mg	2%
Total Carbs	7.68g	1%
Sugars	5.08g	11%
Dietary Fiber	0.92g	2%
Protein	12.08g	13%
Vitamin C	5.9mg	5%
Iron	0.7mg	2%
Calcium	15.9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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