Try this Chicken-Vegetable Chowder recipe, or contribute your own.
Suggest a better description1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth; mix well. 2. Cover; cook on low setting for 7 to 9 hours or until chicken is no longer pink. 3. Drain fat from slow cooker. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook an additional 30 minutes or until broccoli is tender. 5(1 1/2-cup)servings. Per serving: 220 Cal; total fat 5g; (sat 2g); Choles 60mg; Sod 660mg; Total Carbs 17g; Fiber 3g; Sugars 5g; Pro 26g. POINTS: 4 MC Formatted by Sue B 5/31/98 and submitted to WW forum. NOTES : Kitchen Tip: To facilitate cleanup, spray the interior of the slow cooker with nonstick cooking spray. It will help foods resist sticking during the extended cooking time. Recipe by: Pillsbury Classic Cookbooks 2/98 - 4 Points Posted to EAT-LF Digest by "Koula Smith"
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 136 | ||
Calories from Fat: 27 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 63.2mg | 19 % | |
Sodium 132.8mg | 5 % | |
Potassium 290.5mg | 8 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 5.3g | ||
Protein 20.5g | 29 % | |
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: 136
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