In a large crock cooker, add all the ingredients (chicken through salt and pepper) and stir.
Cover and cook on LOW for 4 to 6 hours, until chicken is cooked through and vegetables are tender.
Serve warm.
Notes
SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg - no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad).NUTRITION: 467 Calories; 26g Fat (48.5% calories from fat); 48g Protein; 13g Carbohydrate; 3g Dietary Fiber; 143mg Cholesterol; 745mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit.