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Chicken in The(Crock) Pot

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

8 hrs

Ready

8 hrs
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 ½ Pounds whole chicken
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1 x salt and black pepper
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1 teaspoon butter
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2 each carrots
slice diag
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2 each parsnips
cut in strips
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2 stalks celery
1 inch pieces
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3 each scallions, spring or green onions
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2 cloves garlic
minced
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2 Teaspoons oregano
fresh
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2 cups chicken broth
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1 cup white wine
dry
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Ingredients

Amount Measure Ingredient Features
3.5 Pounds whole chicken
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1 x salt and black pepper
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5 ml butter
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2 each carrots
slice diag
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2 each parsnips
cut in strips
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2 stalks celery
1 inch pieces
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3 each scallions, spring or green onions
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2 cloves garlic
minced
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2 Teaspoons oregano
fresh
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473 ml chicken broth
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237 ml white wine
dry
* Camera

Directions

Wash chicken and giblets and pat dry.

Season with salt and pepper and sauté in butter.

Transfer to crock pot.

Rinse out drippings with water and pour into crock pot.

Place carrots, parsnips, celery and leek around chicken.

Season vegetables with salt and pepper.

Add garlic, oregano, broth and wine.

Cover pot.

Cook on low for 8 hours or until tender.

Remove chicken and vegetables to a platter and keep warm.

Pour pan juices into saucepan.

Skim fat.

Boil down until reduced to 1 cup.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 7331% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 202mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 105% Vitamin C 9%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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