Ingredients
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes1/2 teaspoon lemon-pepper seasoning1 tablespoon canola oil1 pound fresh green beans, trimmed1 pound small red potatoes, quartered1/2 pound medium fresh mushrooms, halved1/2 cup thinly sliced sweet onion2 cans (14-1/2 ounces each) chicken broth2 tablespoons onion soup mix2 teaspoons Worcestershire sauce1 teaspoon grated lemon zest1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon garlic powder
Preparation
Sprinkle chicken with lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until lightly browned.
In a 5- or 6-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Top with chicken.
Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.
