Chicken And Vegetable Bake - cooking recipe

Ingredients

8 boneless skinless chicken breast halves
black pepper, to taste
1 teaspoon garlic powder
1 (16 ounce) bottle fat-free Italian salad dressing, divided
2 (15 ounce) cans whole potatoes, drained
1 lb frozen italian vegetables or 1 lb green beans
1 (8 ounce) can water chestnuts (optional)

Preparation

Sprinkle chicken with pepper and garlic powder.
Put chicken in bottom of slow cooker.
Pour half of the dressing over meat, making sure all pieces are glazed.
Add potatoes, vege's and water chestnuts.
Pour remaining dressing over them, making sure vege's are all lightly coated.
Cover.
Cook on high 4 hrs or on low 7-8 hours.