Cooked Chicken
Yield
2 servingsPrep
?Cook
Ready
Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2-3 | pounds |
chicken breasts
or parts |
|
| 4 | cups |
water
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | teaspoons |
garlic powder
|
|
| 1 | each |
bay leaves
|
*
|
| 1 | tablespoon |
onions
minced |
|
| 1 | teaspoon |
seasoned salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
chicken breasts
or parts |
|
||
| 946 | ml |
water
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1E+1 | ml |
garlic powder
|
|
| 1 | each |
bay leaves
|
*
|
| 15 | ml |
onions
minced |
|
| 5 | ml |
seasoned salt
|
|
Directions
Place all ingredients in Crock-Pot.
Cook on Low 6 to 8 hours or on High for 3 to 4 hours.
Remove chicken from water, debone and skin if necessary.
Discard bay leaf.
Chop chicken meat for use in casseroles or other dishes.
