Crock pot recipe
In a 4-quart or larger slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper. Top with chicken.
Cover; cook on low 5 to 6 hours.
Remove chicken from cooker to plate. Shred, using 2 forks; return chicken to cooker.
Stir in mushrooms and tomatoes. Cover; cook about 15 minutes longer or until thoroughly heated. Top each serving with basil and Parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1264g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2432 | ||
Calories from Fat: 1370 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 152.3g | 203 % | |
Saturated Fat 43.6g | 218 % | |
Monounsaturated Fat 62.7g | ||
Polyunsanturated Fat 32.8g | ||
Cholesterol 797.7mg | 245 % | |
Sodium 1106.3mg | 38 % | |
Potassium 2911.1mg | 77 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 15.5g | 62 % | |
Sugars, other 18.7g | ||
Protein 218.6g | 312 % | |
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: 2432
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