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Chicken& Vegetables with Gravy

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

4 hrs

Ready

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

Ingredients

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

Amount Measure Ingredient Features
3 medium potatoes
pared, halved lengthwise
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2 each carrots
sliced
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2 each onions
sliced
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2 each celery stalks
in 1&quot, pieces
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1.6 kg broiler fryers
rinsed well, 3 to 4 pounds
*
1E+1 ml seasoned salt
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2.5 ml black pepper
coarsely ground
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2.5 ml basil
* Camera
118 ml water
or chicken broth
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Gravy
79 ml all-purpose flour
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79 ml water
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2.5 ml thyme
* Camera
5 ml soy sauce, tamari
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Directions

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 Arrow up button

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 1832% 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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