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Chicken Fricassee

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Submitted by alinehan

YIELD

6 servings

PREP

30 min

COOK

6 hrs

READY

6 hrs

Ingredients

1 1
3-4 3-4 WHOLE CHICKEN
stewing hen or fryer, cut in servings *
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML PAPRIKA
2 2
MEDIUM MEDIUM ONIONS
sliced
3 3
STALKS STALKS CELERY
sliced *
2 2
EACH EACH CARROTS
and
1 1
EACH EACH BAY LEAVES *
1 237
CUP ML CHICKEN BROTH
½ 118
½ 118
CUP ML WATER
10 289
OUNCES ML/G NOODLES
cooked and drained
1 1
X X PARSLEY LEAVES
chopped *

Directions

Rinse chicken and pat dry.

Season with walt and paprika.

Place sliced vegetab les and bay leaf in Crock-Pot.

Place chicken pieces on top of vegetables.

Pour in chicken broth.

Cover and cook on Low for 8 to 12 hours or on High for 4 to 6 hours.

One hour before serving, turn to High.

Remove chicken pieces; bone and return meat to Crock-Pot.

Make a smooth paste of flour and water and stir into liquid in Cover and cook until thickened. Serve over hot noodles; sprinkle with chopped parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 183 10% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 1292mg 54%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 13g
Vitamin A 108% Vitamin C 11%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 
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