Creamy Chicken & Vegetablescrockpot, poultry, vegetables 8.00 boned and skinned chicken breast ha; lves 2.00 lb red new potatoes; halved 0.50 lb baby carrots; small 1.00 large onion; cut in eighths 1.00 can fat-free chicken broth; 14-1/2 oz. 1.00 cup lowfat sour cream 3.00 tablespoon all-purpose flour In crockery cooker stir together all ingredients except sour cream and flour. Cook on high for 4 to 6 hours, or on low for 10 to 12 hours or until chicken is no longer pink. In small bowl stir together sour cream and flour. Stir into chicken mixture. Continue cooking, stirring occasionally, until thickened (5 to 6 minutes). Season to taste with salt and pepper. Nutrition facts (1 serving): Calories 490; Protein 56g; Carbohydrate 41g; Fat 10g; Cholesterol 170mg; Sodium 460mg. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Healthy One-Dish Meals by Land O Lakes. Lynn's notes: Made this 3-2-98; added 3 cloves minced garlic, used 1 lb. baby carrots and 3 large chicken breasts with bone and skin. I deboned and chopped up the chicken while making the sauce. This cooked for 9 hours and was just right. Per serving: 274 Calories; 3g Fat (10% calories from fat); 34g Protein; 29g Carbohydrate; 71mg Cholesterol; 306mg Sodium Recipe by: Healthy One-Dish Meals Posted to EAT-LF Digest by Betsy Burtis |
