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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 200.8
  • Total Fat: 4.6 g
  • Cholesterol: 42.6 mg
  • Sodium: 198.3 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 18.8 g

View full nutritional breakdown of A Pot of Chicken calories by ingredient
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A Pot of Chicken

Submitted by: MYLYNN1377

Introduction

I do this when I want a Sunday dinner but don't want to spend hours in the kitchen. Throw together a salad and whatever other sides you have on hand and its a hearty meal that is pretty cheap and waistline friendly. A hint, if you don't want to transfer it to the oven you can leave it in the pot and thicken the stock . I do this when I want a Sunday dinner but don't want to spend hours in the kitchen. Throw together a salad and whatever other sides you have on hand and its a hearty meal that is pretty cheap and waistline friendly. A hint, if you don't want to transfer it to the oven you can leave it in the pot and thicken the stock .
Number of Servings: 10

Ingredients

    1 or 2 bags of frozen boneless skinless chicken. I used a bag of small breasts and a bag of tenders.
    7-8 Russet potatoes, peeled and sliced
    I bag of baby carrots
    3 tsp. of light butter
    1/2 a sweet onion
    1 oz of red wine If you like cooking with wine

    Season to taste with:
    Mrs. Dash Chicken Seasoning
    Mesquite Liquid Smoke
    Onion Powder
    Garlic Powder
    Grill Mates BBQ seasoning

Tips

This is great if you forget to thaw the chicken. These vegetables are just the ones I use but feel free to experiment and add sweet potatoes, or celery. Maybe even cabbage would be tasty with this. I serve this with whole wheat rolls and a salad to get some green into the meal.


Directions

In a large pot on the stove place frozen chicken, water, red wine, seasoning, and the vegetables, excluding the onion. Boil for roughly 25 minutes or until the carrots start to soften and the chicken is done or almost completely done. Transfer all ingredients to a large roasting pan or cake pan. When transferring to the oven place butter and onion on top of chicken and vegetables and place in a 375 degree oven for about 20 minutes.

Serving Size: Along with one serving of chicken, this makes roughly 10 1 cup servings of vegetables.

Number of Servings: 10

Recipe submitted by SparkPeople user MYLYNN1377.






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