This all-in-one entree is great to make when your afternoon is going to be busy. The veggies and a little onion soup mix give the broth lots of flavor.

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 teaspoon lemon-pepper seasoning
• 1 tablespoon canola oil
• 1 pound fresh green beans, trimmed
• 1 pound small red potatoes, quartered
• 1/2 pound medium fresh mushrooms, halved
• 1/2 cup thinly sliced sweet onion
• 2 cans (14-1/2 ounces each) chicken broth
• 2 tablespoons onion soup mix
• 2 teaspoons worcestershire sauce
• 1 teaspoon grated lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder

Directions

1. Sprinkle chicken with lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes or until lightly browned.
2. 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.
3. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.