Slow-Cooked Sunday Chicken - 21g Carbs, 5g Fiber
{I buy the low sodium chicken broth in the carton. I prefer the Pacific brand. They keep once opened in the fridge for 7 - 10 days. I would use this instead of water and chicken bouillon granules. I would also omit added salt. If potatoes do not work for you omit then and add something that does such as more green beans.}
From: Taste of Home Magazine - Originally published as Sunday Chicken Supper in Cooking for 2 Fall 2005, p35
This convenient slow-cooker dish makes a hearty supper for two that's special any day of the week. —Ruthann Martin, Louisville, Ohio
Prep: 15 min
Cook: 6 hours
Servings: 2
2 small carrots, cut into 2-inch pieces
1/2 medium onion, chopped
1/2 celery rib, cut into 2-inch pieces
1 cup cut fresh green beans (2-inch pieces)
2 small red potatoes, halved
2 bone-in chicken breast halves (7 ounces each), skin removed
2 bacon strips, cooked and crumbled
3/4 cup hot water
1 tsp chicken bouillon granules
1/4 tsp salt
1/4 tsp dried thyme
1/4 tsp dried basil
Pinch pepper
In a 3-qt. slow cooker, layer the first seven ingredients in the order listed. Combine the water, bouillon, salt, thyme, basil and pepper; pour over the top. Do not stir. Cover and cook on low for 6-8 hours or until vegetables are tender and meat thermometer reads 170 degrees F. Remove chicken and vegetables. Thicken cooking juices for gravy if desired.
Servings: 2
Nutrition per Serving: 304 Calories, 7g Fat, 2g Saturated Fat, 94mg Cholesterol, 927mg Sodium, 21g Carbs, 5g Fiber, 37g Protein
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