Crockpot Chicken and Veggies

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 332.0
  • Total Fat: 9.7 g
  • Cholesterol: 54.1 mg
  • Sodium: 265.7 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 5.6 g
  • Protein: 17.3 g

View full nutritional breakdown of Crockpot Chicken and Veggies calories by ingredient
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Submitted by:


This so reminds me of my mom's cooking This so reminds me of my mom's cooking
Number of Servings: 6


    1 (4lb) frying chicken, skin removed
    2 lbs new red potatoes, cut in half
    1 lb baby carrots
    1 onion, chopped
    3 cloves garlic, minced
    1 (14oz) can low sodium chicken broth
    1/4 cup water
    1/4 tsp pepper
    1 tsp dried marjoram leaves
    1/4 cup flour
    1-1/2 cups low fat sour cream


Combine all ingredients except sour cream and flour in a 4-5 qt slow cooker. Cover and cook on low for 10-12 hours or on high for 5-6 hours until chicken is thoroughly cooked and vegetables are tender.

In a small bowl, mix sour cream and flour with a wire whisk.
Slowly stir in about 1/4 cup of the hot liquid from the crockpot and blend well. Then add mixture to crockpot and stir. Cook until sauce thickens, about 6-8 minutes. Serve with hot cooked pasta, couscous, or brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user IKYLILGRL.

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