Crock Pot Gingersnap Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 to 4 pounds chicken parts - skin on the breasts, off the legs and thighs2 small onions, finely chopped3 large celery stalks, peeled and sliced thin3 cloves garlic, minced1 tsp fresh cracked black pepper1 tsp chili powder1/2 tsp ground nutmeg1/4 cup flour1 cup Chef Meg's Chicken Stock1/2 cup plain low fat yogurt1/4 cup Gingersnap Cookie crumbs4 cups mashed potatoes
1. Heat oil in a large skillet over medium-high heat. Add chicken parts and brown on all sides, working in batches so as not to crowd the pan.
2. Place chicken in stoneware.
3. Add onions and celery to skillet and cook, stirring, until soft, then add garlic, ginger root, pepper, chili powder and nutmeg. Cook, stirring, for one minute. Add flour and cook, stirring, about one more minute. Add stock and cook until mixture thickens.
4. Pour mixture into stoneware, cover and cook on low 5 to 6 hours, until juices run clear when chicken is pierced with a fork.
5. Add yogurt and gingersnap crumbs, cover and cook on high for 20 minutes, until hot and bubbling
6. Serve over mashed potatoes.
Number of Servings: 8
Recipe submitted by SparkPeople user LEAKAY59.
2. Place chicken in stoneware.
3. Add onions and celery to skillet and cook, stirring, until soft, then add garlic, ginger root, pepper, chili powder and nutmeg. Cook, stirring, for one minute. Add flour and cook, stirring, about one more minute. Add stock and cook until mixture thickens.
4. Pour mixture into stoneware, cover and cook on low 5 to 6 hours, until juices run clear when chicken is pierced with a fork.
5. Add yogurt and gingersnap crumbs, cover and cook on high for 20 minutes, until hot and bubbling
6. Serve over mashed potatoes.
Number of Servings: 8
Recipe submitted by SparkPeople user LEAKAY59.
Nutritional Info Amount Per Serving
- Calories: 529.3
- Total Fat: 9.3 g
- Cholesterol: 79.1 mg
- Sodium: 492.8 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 3.3 g
- Protein: 32.7 g
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