This is a slow cooker version of one of The Test Kitchen's favourite chicken dishes. Serve with rice and a cherry tomato and feta salad.
In slow cooker, combine carrots, celery, fennel, onion, olives, garlic, bay leaves, oregano, salt and pepper.
Arrange chicken over vegetables. Add broth. Cover and cook on low until juices run clear when chicken is pierced, about 5 1/2 to 6 hours. Discard bay leaves.
Whisk flour with 1 cup of cooking liquid until smooth; whisk in lemon juice. Whisk into slow cooker; cook, covered, on high until thickened, about 15 minutes.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 185 | ||
Calories from Fat: 47 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 85.9mg | 26 % | |
Sodium 339.5mg | 12 % | |
Potassium 582.8mg | 15 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 9.1g | ||
Protein 22.2g | 32 % | |
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: 185
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