Crock-pot Chicken, Onion and Peppers
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Crock-pot Chicken, Onion and Peppers calories by ingredient
Introduction
The inspiration for this recipe came from one by Nigella Lawson for Roasted Chicken and Italian Sausage. I changed it to fit a lower calorie menu and converted it from roasting to crock-pot so it would be ready when I get home from work. I prepare everything the night before and put it in to marinate in the fridge, throw it all in the crock-pot in the morning and come home to a wonderful smelling house. Prepare 4 servings of rice and a tossed salad and you have a healthy dinner ready in no time. The inspiration for this recipe came from one by Nigella Lawson for Roasted Chicken and Italian Sausage. I changed it to fit a lower calorie menu and converted it from roasting to crock-pot so it would be ready when I get home from work. I prepare everything the night before and put it in to marinate in the fridge, throw it all in the crock-pot in the morning and come home to a wonderful smelling house. Prepare 4 servings of rice and a tossed salad and you have a healthy dinner ready in no time.Number of Servings: 4
Ingredients
-
4 Chicken drumsticks
4 Chicken thighs
1 Large onion, chopped in large pieces
1 Sweet red pepper, chopped in large pieces
1 Large lemon (or two small) quartered
3 Cloves garlic, roughly chopped
1 Tablespoon (or so) olive oil
1 Tablespoon Worcestershire sauce
1 Tablespoon dried sage
1 Tablespoon Dijon mustard
Large pinch of salt
Black pepper
Calories 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
Tips
You could roast: put all in roasting pan and bake for 1 1/4 hours.
I serve this over rice.
Directions
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.