Crockpot Chicken and Potatoes
- Number of Servings: 5
Ingredients
• 4 cups potatoes• 1 large green pepper, cut in narrow strips• 1 medium onion, chopped 8 oz mushrooms• 1 can (15 oz) tomato sauce• 1 cup reduced sodium chicken broth• 11/2 Tbsp each minced garlic • 1 Tbsp tomato paste• 1/2 tsp each salt and pepper• 1 bay leaf, broken in half• 10 thighs (about 3.5 lb)
PREPARATION
1. Have ready a 4 1/2-qt or larger slow-cooker.
2. Put all ingredients except chicken in cooker; stir to mix. Add chicken; stir to coat.
3. Cover and cook on high 5 hours or on low 8 hours, or until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
Number of Servings: 5
Recipe submitted by SparkPeople user SHERRI175.
1. Have ready a 4 1/2-qt or larger slow-cooker.
2. Put all ingredients except chicken in cooker; stir to mix. Add chicken; stir to coat.
3. Cover and cook on high 5 hours or on low 8 hours, or until chicken is cooked through and tender and potatoes can be easily pierced. Discard bay leaf.
Number of Servings: 5
Recipe submitted by SparkPeople user SHERRI175.
Nutritional Info Amount Per Serving
- Calories: 195.1
- Total Fat: 1.5 g
- Cholesterol: 23.8 mg
- Sodium: 554.4 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 7.3 g
- Protein: 10.4 g
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