Slow-Cooked Ranch Chicken and Vegetables Recipe
Eatingwell.com
Eatingwell.com
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Ingredients

  • 2 medium onions, cut into thin wedges
  • 1 tablespoon dried minced onion
  • 2 teaspoons dried parsley flakes, crushed
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon dried thyme, crushed
  • ½ teaspoon dried dill
  • 5 pounds large chicken thighs, skinned (12 to 14 total)
  • 2 (10.75 ounce) cans reduced-fat, reduced-sodium condensed cream of chicken soup
  • 1 (8 ounce) carton sour cream
  • 2 to 3 teaspoons finely chopped canned chipotle chile peppers in adobo sauce (see Tips)
  • 2 medium red and/or green sweet peppers, cut into ½-inch-thick strips
  • 2 medium zucchini, halved lengthwise and thinly sliced
  • 1 3- pound spaghetti squash
  • ¼ cup snipped fresh parsley (optional)
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