Try this Crock Pot Chicken recipe, or contribute your own.
Suggest a better descriptionWash chicken well. Pat dry. Season with salt, pepper, celery salt and paprika. Brown quickly in fry pan with butter. Place in crock-pot. Add cream of celery soup, cream of chicken soup and 1/3 cup of white wine to frypan. Mix well and pour over chicken. Sprinkle with Parmesan cheese. Cook on low for 6 to 8 hours. Serve chicken and sauce over hot fluffy rice. Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary"
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Serving Size: 1 Serving (466g) | ||
Recipe Makes: 4 | ||
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Calories: 390 | ||
Calories from Fat: 97 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 151.2mg | 47 % | |
Sodium 1352.4mg | 47 % | |
Potassium 734.1mg | 19 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 10.5g | ||
Protein 57.6g | 82 % | |
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: 390
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