2 chicken breast halves with skin and bone (about 1 lb)
1 9 ounce package frozen cut green beans
1/2 of a small onion, cut into very thin wedges
1 clove garlic, minced
1/8 teaspoon ground black pepper
1/4 cup reduced-sodium chicken broth
2 ounces reduced-fat cream cheese, cubed
1/2 teaspoon finely shredded lemon peel
Lemon peel strips (optional)
Instructions
1. Remove skin from chicken. Place frozen green
beans and onion in a 1 1/2 quart slow cooker.
Place chicken on vegetables. Sprinkle with garlic
and pepper. Pour broth over all.
2. Cover; cook on low-heat setting for 4-5 hours
or on high-heat setting for 2-2.5 hours. If no
heat setting is available, cook for 3.5-4 hours.
3. transfer chicken and vegetables to 2 serving
plates; cover to keep warm
4. For sauce, beat cream cheese and shredded
lemon peel in a small peel with an electric
mixer on low speed until smoother. Slowly add
cooking liquid, beating on low speed until
combined. Spoon sauce over chicken and
vegetables. If desired, garnish with lemon peel
strips.
Originally Submitted
7/7/2016
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