Tender vegetables are easy to overcook in a slow cooker, so make sure to add the asparagus (if desired) in the last half hour of cooking, and then keep an eye on it. When the spears turn bright green, pull one out and take a nibble to estimate how much longer to keep the rest in.
1. Combine the broth, orange juice concentrate, and thyme in a measuring cup. Combine the onion, pepper, and garlic in a 3 to 6 quart slow cooker. Top with the chicken. Pour the orange mixture over all.
2. Cover and cook. On high for 3 to 3 1/2 hours or on low for 6 to 7 hours.
3. Remove the chicken and vegetables to a serving plate. Cover and keep warm.
4. Whisk together the water and cornstarch in a measuring cup. Whisk into the liquid in the slow cooker. Cook for 15 minutes or until thickened.
5. Remove from the heat and whisk in the yogurt. Pour over the chicken and vegetables. Sprinkle with almonds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 245 | ||
Calories from Fat: 72 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 84.6mg | 26 % | |
Sodium 155.4mg | 5 % | |
Potassium 546mg | 14 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 8.2g | ||
Protein 31.6g | 45 % | |
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: 245
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