| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Chicken, Crockpot, Vegetables |
6 |
Servings |
INGREDIENTS
| 8 |
|
Boned and skinned chicken breast halves |
| 2 |
lb |
Red new potatoes; halved |
| 1/2 |
lb |
Baby carrots; small |
| 1 |
lg |
Onion; cut in eighths |
| 1 |
cn |
Fat-free chicken broth; 14-1/2 oz. |
| 1 |
c |
Lowfat sour cream |
| 3 |
tb |
All-purpose flour |
INSTRUCTIONS
In crockery cooker stir together all ingredients except sour cream and
flour. Cook on high for 4 to 6 hours, or on low for 10 to 12 hours or until
chicken is no longer pink. In small bowl stir together sour cream and
flour. Stir into chicken mixture. Continue cooking, stirring occasionally,
until thickened (5 to 6 minutes). Season to taste with salt and pepper.
Nutrition facts (1 serving): Calories 490; Protein 56g; Carbohydrate 41g;
Fat 10g; Cholesterol 170mg; Sodium 460mg.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Healthy One-Dish
Meals by Land O Lakes. Lynn's notes: Made this 3-2-98; added 3 cloves
minced garlic, used 1 lb. baby carrots and 3 large chicken breasts with
bone and skin. I deboned and chopped up the chicken while making the sauce.
This cooked for 9 hours and was just right.
Per serving: 274 Calories; 3g Fat (10% calories from fat); 34g Protein; 29g
Carbohydrate; 71mg Cholesterol; 306mg Sodium
Recipe by: Healthy One-Dish Meals
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Sep 30,
1998, converted by MM_Buster v2.0l.
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