Selecting reduced-fat and reduced-sodium cream of chicken soup to use in this slow cooker recipe will help keep fat and sodium content down, but won't compromise flavor.
Nutrition per serving may change if servings are adjusted.
1 pound skinless, boneless chicken breast halves, cut crosswise into 1-inch-wide strips
1 9-ounce package frozen artichoke hearts, thawed and cut up
2 large onions, cut into wedges
1 medium red sweet pepper, cut into thin bite-size strips
1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of chicken soup
⅓ cup water
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
¼ teaspoon black pepper
4 ounces reduced-fat cream cheese (Neufchatel), cut into cubes
3 cloves garlic, minced
3 cups fresh baby spinach leaves
6 ounces dried wide whole-wheat noodles, cooked according to package directions
Preparation
Prep
Ready In
In a 3½- or 4-quart slow cooker combine chicken, artichokes, onions and sweet pepper. In a medium bowl combine soup, the water, Italian seasoning, salt and black pepper. Pour over chicken mixture in cooker.
Cover and cook on low-heat setting 4 to 5 hours.
Add cream cheese and garlic to mixture in cooker. Cover and let stand 5 minutes. Stir until cream cheese is melted and smooth. Stir in spinach leaves. To serve, divide noodles among six serving plates. Top with chicken mixture.