Chicken & Vegetables with Herbs

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 357.6
  • Total Fat: 8.9 g
  • Cholesterol: 182.6 mg
  • Sodium: 499.4 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 49.9 g

View full nutritional breakdown of Chicken & Vegetables with Herbs calories by ingredient

Number of Servings: 4


    8 oz mushrooms, halved
    16 pearl onions (about 1 cup plus 3 oz), peeled
    3/4 cup chicken broth
    2 tbsp tomato paste
    1/2 tsp garlic salt
    1/2 tsp rosemary, crushed
    1/2 tsp thyme, crushed
    1 bay leaf
    4 small chicken legs (drumstick-thigh portoin; 2 to 2 1/2 pounds), skinned
    1/4 cup chicken broth
    2 tbsp flour
    2 cups hot cooked mashed potatoes (not included in nutrition values)


1. In slow cooker place mushrooms and onions. Stir in the ¾ cup broth, tomato paste, garlic salt, rosemary, thyme, and bay leaf. Add the chicken.
2. Cover and cook on low 7 to 8 hours.
3. Transfer chicken and vegetables to a serving platter using a slotted spoon; remove and discard bay leaf. Cover chicken and vegetables to keep warm
4. For sauce skim fat from cooking liquid measure 2 cups cooking liquid adding additional chicken brother if necessary to equal 2 cups. Transfer liquid to a medium saucepan. In a small bowl stir the ¼ cup broth into the flour; stir into mixture in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user ANGELKITTEN1972.