Tender and juicy chicken in a delicious cranberry sauce
Place chicken pieces in a 3 1/2 or 4 quart slow cooker.
In a small bowl, stir together cranberry sauce, dry soup mix and tapioca.
Pour over chicken pieces.
Cover and cook on low for 5 to 6 hours.
Serve chicken and sauce over hot cooked rice.
TIP: Use a slow cooker liner for easy cleanup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 146 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 200.8mg | 7 % | |
Potassium 45.5mg | 1 % | |
Total Carbohydrate 32.6g | 10 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 32.1g | ||
Protein 2.4g | 3 % | |
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: 146
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