Crock-pot Chicken, Onion and Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Chicken drumsticks4 Chicken thighs1 Large onion, chopped in large pieces1 Sweet red pepper, chopped in large pieces1 Large lemon (or two small) quartered3 Cloves garlic, roughly chopped1 Tablespoon (or so) olive oil1 Tablespoon Worcestershire sauce1 Tablespoon dried sage1 Tablespoon Dijon mustardLarge pinch of saltBlack pepperCalories 201.0 Total Fat 6.1 g Saturated Fat 1.4 g Polyunsaturated Fat 1.3 g Monounsaturated Fat 2.3 g Cholesterol 105.0 mg Sodium 296.8 mg Potassium 362.4 mg Total Carbohydrate 7.0 g Dietary Fiber 1.7 g Sugars 3.7 g Protein 27.3 g
Preheat oven to 425 F
Combine oil, garlic, sage, mustard, Worcestershire sauce, salt and pepper. Squeeze in lemon juice and mix well. In a large re-sealable bag or bowl, combine marinade with chicken, onions and peppers. Toss the lemon quarters in as well. Marinate for at least two and up to eight hours. Pour contents into crock pot and cook for 6 hours on low or 4 on high(or until chicken is done). Carefully remove chicken pieces and divide vegetables into 4 servings(Removing the lemon quarters)
Serving Size: 4 servings - 1 leg, 1 thigh, and 1/4 veg.
Number of Servings: 4
Recipe submitted by SparkPeople user ALMALYNNE.
Combine oil, garlic, sage, mustard, Worcestershire sauce, salt and pepper. Squeeze in lemon juice and mix well. In a large re-sealable bag or bowl, combine marinade with chicken, onions and peppers. Toss the lemon quarters in as well. Marinate for at least two and up to eight hours. Pour contents into crock pot and cook for 6 hours on low or 4 on high(or until chicken is done). Carefully remove chicken pieces and divide vegetables into 4 servings(Removing the lemon quarters)
Serving Size: 4 servings - 1 leg, 1 thigh, and 1/4 veg.
Number of Servings: 4
Recipe submitted by SparkPeople user ALMALYNNE.
Nutritional Info Amount Per Serving
- Calories: 201.0
- Total Fat: 6.1 g
- Cholesterol: 105.0 mg
- Sodium: 296.8 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.7 g
- Protein: 27.3 g
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