Balsamic chicken and vegetables

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 303.7
  • Total Fat: 8.7 g
  • Cholesterol: 75.6 mg
  • Sodium: 229.1 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 19.9 g

View full nutritional breakdown of Balsamic chicken and vegetables calories by ingredient


Introduction

Crock pot: Oil then garlic, potatoes and carrots, then chicken. Mix vinegar with sugar and pour over. Cook low 8 hrs. Last 30 mins add green beans. Add salt/pepper when served. Crock pot: Oil then garlic, potatoes and carrots, then chicken. Mix vinegar with sugar and pour over. Cook low 8 hrs. Last 30 mins add green beans. Add salt/pepper when served.
Number of Servings: 6

Ingredients

    16 oz Chicken Thigh- baked no skin
    3 carrot Carrots, cooked
    1 tbsp Extra Virgin Olive Oil
    4 small (1-3/4" to 2-1/2" dia.) Baked Potato, with skin
    1.2 cup Green Giant Cut Green Beans, can
    4 clove Garlic
    7 tbsp Balsamic Vinegar
    0.5 cup, unpacked Brown Sugar

Directions

Crock pot 8 hours on low. Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BRIDGETLEIMK.

TAGS:  Poultry |