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Chicken& Vegetables with Gravy















Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


3 medium potatoes
pared, halved lengthwise
2 each carrots
2 each onions
2 each celery stalks
in 1&quot, pieces
3 ½ pound broiler fryers
rinsed well, 3 to 4 pounds
2 teaspoons seasoned salt
½ teaspoon black pepper
coarsely ground
½ teaspoon basil
½ cup water
or chicken broth
cup all-purpose flour
cup water
½ teaspoon thyme
1 teaspoon soy sauce, tamari


Put vegetables in lightly oiled slow cooker.

Place whole chicken in the middle of the vegetables.

Sprinkle with seasoned salt, pepper and basil.

Pour water or broth over all.

Cover and cook on low for 8 to 10 hours, or on high for 3½ to 4 hours.

If you cook it on high, increase broth or water to 1 cup.

When ready to serve, remove chicken and vegetables to a serving platter.

Reserve the liquid for gravy.

Prepare a smooth paste with flour and water.

Pour into the liquid.

Turn cooker to high and stir the gravy.

Add thyme and soy sauce.

When thick, pour over chicken and vegetables, or serve on the side.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 1832% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1302mg 54%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 19%
Sugars g
Protein 9g
Vitamin A 104% Vitamin C 26%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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