Basic chicken and veggies pot roast
Tie parsley, bay leaves, and dried thyme into a cheesecloth bag or place in tea ball.
Cut chicken into 4 to 6 equal sized pieces. Place in crock pot, with parsley bouquet, chicken broth, salt, pepper, onions, potatoes, bacon, garlic, and carrots. Cook 8 to 10 hours until center of chicken is no longer pink.
Remove any fat from surface. Remove parsley bouquet. Stir in mushrooms. Mix flour and water, and stir into chicken mixture. Cover and cook on high 30 minutes or until mixture thickens.
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Serving Size: 1 Serving (583g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 449 | ||
Calories from Fat: 163 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 114.7mg | 35 % | |
Sodium 1123.5mg | 39 % | |
Potassium 1675.5mg | 44 % | |
Total Carbohydrate 39.4g | 12 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 33.3g | ||
Protein 32.6g | 47 % | |
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: 449
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