Start to finish 8-10 hours
Put carrots, onion, and celery in bottom of Crock-Pot. Place whole fryer on top of vegetables. Sprinkle with salt and pepper and add liquid. Sprinkle basil over the top. Cover and cook on low 8 to 10 hours. Remove chicken and vegetables with spatula.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 41 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 140.1mg | 5 % | |
Potassium 253.2mg | 7 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 7g | ||
Protein 1.1g | 2 % | |
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: 41
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