Crock Pot Gingersnap Chicken

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Crock Pot Gingersnap Chicken calories by ingredient
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Introduction

This came out higher in calories than I had hoped, but I actually think it's less because you skin the legs and thighs, and there's no way to figure those calories that are taken out. But it is good! This came out higher in calories than I had hoped, but I actually think it's less because you skin the legs and thighs, and there's no way to figure those calories that are taken out. But it is good!
Number of Servings: 8

Ingredients

    3 to 4 pounds chicken parts - skin on the breasts, off the legs and thighs
    2 small onions, finely chopped
    3 large celery stalks, peeled and sliced thin
    3 cloves garlic, minced
    1 tsp fresh cracked black pepper
    1 tsp chili powder
    1/2 tsp ground nutmeg
    1/4 cup flour
    1 cup Chef Meg's Chicken Stock
    1/2 cup plain low fat yogurt
    1/4 cup Gingersnap Cookie crumbs
    4 cups mashed potatoes

Directions

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.

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