Add all ingredients except onions, carrots and Chicken in bowl and mix.
Place chicken in deep baking pan and cover with mixture, add peeled onions and carrots.
cover tight and bake at 350 degrees for about 1 1/2 -2 hours until chicken flakes apart.
Puree the onions and carrots and add puree to mix.
Shred chicken and leave in juice mix overnight so the chicken absorbs the liquid.
|Serving Size: 1 Serving (20438g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5780 (22%)|
|Amt Per Serving||% DV|
|Total Fat 642.2g||856 %|
|Saturated Fat 154.7g||774 %|
|Monounsaturated Fat 215.8g|
|Polyunsanturated Fat 148.8g|
|Cholesterol 12700.6mg||3908 %|
|Sodium 66473.8mg||2292 %|
|Potassium 47431.3mg||1248 %|
|Total Carbohydrate 1166.7g||343 %|
|Dietary Fiber 52.3g||209 %|
|Sugars, other 1114.5g|
|Protein 3928g||5611 %|
Powered by: USDA Nutrition Database
Calories per serving: 26878
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