| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Chicken, Crockpot, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken; (to 4 lbs.) cut into 8 pieces |
| 2 |
lb |
Small new red potatoes; halved |
| 1/2 |
lb |
Small baby carrots |
| 1 |
lg |
Onion; cut in eighths |
| 1 |
cn |
Chicken broth; 14-1/2 oz. |
| 1 |
c |
Light sour cream |
| 3 |
tb |
All-purpose flour |
|
5 |
Ma, r 1998 |
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. Great recipe, very easy to do.
Recipe by: Healthy One-Dish Meals
Posted to TNT Recipes Digest by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on
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