Chinese Chicken And Cabbage Stew
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can, Healthy Request)|
|Water||1 Cup (16 tbs)|
|Reduced-sodium soy sauce||2 Tablespoon|
|Chopped cabbage||3 Cup (48 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1/2 Cup, 1 Jar)|
|Diced cooked chicken breast||8 Ounce (1 1/2 Cups)|
|Cooked spaghetti||2 Cup (32 tbs), drained, rinsed|
|Parsley flakes||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine chicken soup, water, and soy sauce.
Add cabbage, carrots, onion, and mushrooms.
Mix well to combine.
Stir in chicken, spaghetti, parsley flakes, and black pepper.
Cover and cook on High for 3 to 4 hours.
Mix well before serving.