Rinse chicken breasts and pat dry; place in Crock-Pot. Add onion and potatoes. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours. Adapted by and edited for Mastercook by Brenda Adams, 8/97. Per serving: 266 Calories; 7g Fat (28% calories from fat); 24g Protein; 19g Carbohydrate; 67mg Cholesterol; 662mg Sodium Recipe by: Rival Crock-Pot Cooking Posted to EAT-LF Digest by Betsy Burtis
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|Serving Size: 1 Serving (1197g)|
|Recipe Makes: 5|
|Calories from Fat: 331 (27%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 479.9mg||148 %|
|Sodium 1588.6mg||55 %|
|Potassium 2616.6mg||69 %|
|Total Carbohydrate 55.4g||16 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 51.4g|
|Protein 149.7g||214 %|
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Calories per serving: 1204
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