Slow Cooker Chicken

So I changed this up some up when I served it so my points are all off. I have these two guys I know who don't regularly get homemade foods - so I split one of the cooked breasts between the two of them with the potatoes, carrots, and other vegetables from the pot.
I carefully scrapped the onion and vegetable pieces off of the second breast and shredded in a separate container for a recipe I'm making later this week.
I then shredded the last two breasts and warmed them in the gravy after all of the vegetables were removed. I ate a scoop full of this shredded chicken over a baked gold potato for dinner. So the question is, how many servings did I really get from this recipe? I'll probably still get 6 servings out of the shredded chicken.
This is a great way to make a dish that is dinner for one night while prepping for another night.

POINTS® Value: 4 Servings: 8

Ingredients

	4 medium carrot(s), sliced
	1/2 medium onion(s), chopped
	3 medium stalk(s) celery, chopped
	4 breast(s) uncooked boneless, skinless chicken breast
	1 small turnip(s), chopped
	2 clove(s) garlic clove(s)
	2 medium Yukon Gold potato(es), chopped
	2 packet(s) onion soup mix
	1 cup(s) water
	2 tbsp all-purpose flour

Instructions

1. Rinse chicken breasts, remove skin and as much fat as possible. Pat dry.
2. Chop carrots, onion, turnip, potato, and celery; drop into bottom of crock pot.
3. Add garlic.
4. Rub 1 packet of onion soup mix into the chicken breasts. Place into the crock pot on top of the vegetables.
5. Mix 1 packet of onion soup mix with 3/4 c. water. Pour over the chicken and vegetables.
6. Cook on Low 8-10 hours or on High 4-6 hours. Remove chicken and vegetables.
7. To thicken gravy, stir in 1/4 cup water blended with 2 tbsp flour. cook on High until thickened.

**this recipe can be used for a lrg Turkey Breast or a Pot Roast, however, the point value may be different.