Crock Chicken Potatoes and Veges
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 292.9
- Total Fat: 12.3 g
- Cholesterol: 88.0 mg
- Sodium: 613.5 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 3.2 g
- Protein: 29.3 g
View full nutritional breakdown of Crock Chicken Potatoes and Veges calories by ingredient
Introduction
This recipe is missing something, so it needs revision and help to make it tastier. Still adding a little salt to taste to your serving helps it. This recipe is missing something, so it needs revision and help to make it tastier. Still adding a little salt to taste to your serving helps it.Number of Servings: 4
Ingredients
-
8 oz fresh sliced mushrooms
1 cup green bell pepper, chopped 3/4"
4 cups red skin potatoes, chopped 3/4" cubes
1 cup zuchinni, chopped 3/4" cubes
1 tsp garlic powder
1 tsp thyme
1 tsp oregano
1/2 tsp garlic lime seasoning (savingdinner.com)
1/2 tsp adobo seasoning
2 1/2 pounds of chicken drumsticks or thighs
1 1/4 cup hot water
1 packet, chicken boullion, sodium free
Cooked brown rice, optional
Directions
Combine veges in a bowl and sprinkle seasonings and spices on them and mix up.
Place drumsticks and/or thighs on bottom of crock pot.
Pour vege mix over the chicken.
Heat/boil water and add boullion packet to it and mix well.
Pour boullion water over chicken.
Cover and cook on high for 3-4 hours or low for 6-8 hours.
Serve hot. You can serve over cooked brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LINLU00.
Place drumsticks and/or thighs on bottom of crock pot.
Pour vege mix over the chicken.
Heat/boil water and add boullion packet to it and mix well.
Pour boullion water over chicken.
Cover and cook on high for 3-4 hours or low for 6-8 hours.
Serve hot. You can serve over cooked brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LINLU00.