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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 181.2
  • Total Fat: 2.3 g
  • Cholesterol: 34.0 mg
  • Sodium: 93.3 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 13.3 g

View full nutritional breakdown of Barbequed Chicken Crock Low Sodium calories by ingredient
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Barbequed Chicken Crock Low Sodium

Submitted by: AHAPPYLIFE

Introduction

94 mg sodium per serving. Serves 10, 1 cup servings. The vinegar really give this good tang and the fruit adds the sweetness. 94 mg sodium per serving. Serves 10, 1 cup servings. The vinegar really give this good tang and the fruit adds the sweetness.
Number of Servings: 10

Ingredients

    6 lbs cooked whole chickens, roasted then remove skin and bones (yields 2 1/2 lbs of cooked chicken)
    2 tbsp Mrs Dash lemon pepper seasoning
    1 15oz can tomato sauce (no salt added)
    1 cp water
    1 1/2 6oz can tomato paste (no salt added)
    1/2 cup Smuckers Simply fruit, apricot
    1/3 cp balsamic vinegar
    2 tsp worcestershire sauce
    2 tbsp packed brown sugar
    1 1/4 tbsp dried chopped parsley
    1/2 tsp pepper
    1 tsp garlic powder
    2 tsp chili powder
    1 cp onion, chopped
    3/4 cp celery diced
    4 cloves garlic, minced
    2 tsp olive oil

Directions

Season chicken with Mrs Dash and roast in 425 degree oven for 2 1/2 to 3 1/2 hours (until fully cooked). Remove from oven and allow to cool.

Meanwhile, cook onion and celery in olive oil until softened. Add in minced garlic and cook until fragrant (about 1 minute).

Take remaining ingredients and mix together in crockpot. Add cooked vegetables.

Remove skin and pull meat from carcass. Stir chicken in to the crockpot. Cook on high for 3 to 4 hours.

Serve over potato rolls, brown rice, or roast potatoes for a side dish.

If you have too much chicken for the dish, hold the breast s and slice for sandwiches.

Number of Servings: 10

Recipe submitted by SparkPeople user MACINPAK.






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