Lunch: Creamy Succotash Chicken
Recipe by Woman's Day Kitchen Chunky and creamy, this cold-weather version of succotash is packed with chicken, corn, baby lima beans and red bell pepper in a cream-of-chicken base peppered with thyme and snipped chives.
Ingredients
1 lb. skinless, boneless chicken thighs, fat trimmed
1 1/2 c. each frozen corn and frozen baby lima beans
1 can 30% less sodium condensed cream of chicken soup
1/2 c. each diced ham
1/4 c. chopped white part of scallion
1/2 tsp. dried thyme
.13 tsp. ground red pepper
Garnish with snipped chives
Instructions
Mix ingredients in a 3-qt or larger slow-cooker.
Cover and cook on low 4 to 7 hours until chicken and vegetables are tender.
Garnish servings, if desired, and serve with biscuits.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
