- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 245.3
- Total Fat: 5.0 g
- Cholesterol: 85.1 mg
- Sodium: 404.4 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 4.2 g
- Protein: 24.0 g
Crockpot Chicken with Fresh VegetablesSubmitted by: HELLOWORLD
IntroductionTaken from healthy-quick-meals.com. Taken from healthy-quick-meals.com.
2 leeks, sliced and carefully rinsed (tough green stalks removed)
6 chicken thighs, bone in and skin removed, fat trimmed
2 cups frozen corn
1 large carrot, thinly sliced
2 tomatoes, coarsely chopped
1 clove garlic, pressed
1 tsp/5 mL dried oregano (or 2 tsp/10 mL fresh)
1/2 tsp/2 mL dried thyme (or 1 tsp/5 mL fresh)
1/4 tsp/1 mL pepper
Cover the crockpot and cook on LOW for about 7 hours, until chicken is no longer pink inside.
Number of Servings: 4
Recipe submitted by SparkPeople user HELLOWORLD.