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Sprinkle rice into bottom of slow cooker. Add onion, carrots, and celery.
Remove skin from chicken pieces and trim rib bones from the breast bone. Place chicken pieces over vegetables; add broth and 4 cups of water. Add poultry seasoning, 1/4 teaspoon of salt, and the pepper.
Cover and slow cook for 6 hours on high or 8 hours on low. Carefully remove chicken to a cutting board; discard bones. Shred or chop chicken; return to slow cooker and add remaining 3/4 teaspoon salt. Serve warm.
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 568 | ||
Calories from Fat: 343 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 189mg | 58 % | |
Sodium 320.7mg | 11 % | |
Potassium 692mg | 18 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 3.5g | ||
Protein 48.2g | 69 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 568
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