Slow Cooker Mulligatawny
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 264.7
- Total Fat: 10.0 g
- Cholesterol: 42.3 mg
- Sodium: 870.1 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 2.0 g
- Protein: 21.8 g
View full nutritional breakdown of Slow Cooker Mulligatawny calories by ingredient
Introduction
Adapted from : 1001 Low-Carb Recipes by Dana Carpender, pg 190 Adapted from : 1001 Low-Carb Recipes by Dana Carpender, pg 190Number of Servings: 8
Ingredients
-
2 quarts chicken stock
2 cups shredded chicken breast
3 Tbsp extra virgin olive oil
1 clove garlic, minced
3 leeks, white part only, sliced thin
1 small carrot, shredded
2 stalks celery, diced
1 1/2 heaping tbsp curry powder
1 bay leaf
1 medium tart apple, finely diced
1 tsp sea salt
1/2 tsp fresh ground mixed pepper
1/2 tsp dried thyme
1 tsp dehydrated lemon zest
1 cup evaporated skim milk
Directions
Heat the oil in a heavy skillet over medium heat. Add leeks and sweat until softened. Add mushrooms, carrot, celery and curry powder. Cook until vegetables are softened.
Put stock and chicken into crockpot. Add cooked vegetables, apple and seasonings. Cook on HIGH for 2 hours, then reduce heat to LOW and cook overnight. Just before serving, add evaporated milk and remove bay leaf.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.
Put stock and chicken into crockpot. Add cooked vegetables, apple and seasonings. Cook on HIGH for 2 hours, then reduce heat to LOW and cook overnight. Just before serving, add evaporated milk and remove bay leaf.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user EMPIERCE.