This Low-Fat Chicken and Veggie Bake recipe makes 8 servings.

What You Need
8 boneless, skinless chicken breasts
2 cans whole potatoes, drained
1 teaspoon garlic powder
1 bottle fat free Italian salad dressing
1 package frozen vegetables
1 can water chestnuts
Salt and pepper

What To Do
1. Sprinkle chicken breasts with salt, pepper and garlic.

2. Put chicken in bottom of crockpot. Add remaining ingredients.

3. Cook on high for 4-6 hours or on low for 8-10 hours