Crockpot Ranch Chicken
Complete Steak Dinner in a Crockpot final
Loaded Chicken and Potatoes Casserole
Breakfast Casserole




4 small boneless skinless chicken breast halves (1 lb.)
1   onion, halved, sliced
1 red pepper, cut into thin strips
1/2 cup  fat-free reduced-sodium chicken broth
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (165ºF). Remove chicken from skillet; keep warm.

ADD vegetables to skillet. Cook, uncovered, 4 min. or until crisp-tender, stirring occasionally.

STIR in broth and dressing. Return chicken to skillet. Cook 1 min. or until chicken is coated and heated through.

Thank you to Kraft for the picture and recipe!



  1. katklaw777 says

    Great quick and easy recipe…I am going to double the pepper/onion and add some zucchini to the veggies and make this for dinner tonight.
    I can use the leftover veggies(if there are any) in my omelet tomorrow.
    More recipes using lots of onions please…lol

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