4 cups low-sodium chicken stock 3 carrots, slices 1 cup chopped onion 1 tablespoon fresh thyme leaves 2 cloves garlic, minced 3 chicken breast fillets, cut into small bite size pieces 1/2 teaspoon kosher or sea salt 1/4 teaspoon black pepper 1 cup frozen or fresh corn kernels 1 cup frozen peas 1/2 cup uncooked long grain brown rice (we used Uncle Ben’s Instant Brown Rice)
Add all ingredients, except corn, peas and rice, to the slow cooker, cover and cook on low 6- 8 hours, or until carrots are tender and chicken is done. Add corn, peas, and rice the last 10 -15 minutes of cooking time.
Yields: 8 servings Serving Size: 1 cup Calories: 163 Total Fat: 3 g Saturated Fat: 1 g Trans Fat: 0 g Sodium: 155 mg Cholesterol: 26 mg Carbohydrates: 20 g Fiber: 2 g Sugars: 2 g Protein: 13 g
WW SP per serving = 2 Yields: 8 servings | Serving Size: 1 cup