from Complete Slow Cooker Cookbook
Heat the oil in a large skillet over medium-high heat. Add the chicken, leek, shallots and Italian herb seasoning. Saute, stirring occasionally, until the chicken is lightly browned, 5-10 minutes.
Combine the potatoes, celery, sun-dried tomatoes, chicken mixture, crushed tomatoes, broth, and wine in the rock pot. Cover and cook on LOW until the potatoes are tender, the chicken is cooked through, and the flavors are blended, 6-8 hours. Garnish with parsley.
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Serving Size: 1 Serving (572g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 871 | ||
Calories from Fat: 433 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.1g | 64 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 279.3mg | 86 % | |
Sodium 352.7mg | 12 % | |
Potassium 1422.9mg | 37 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 20.2g | ||
Protein 79.9g | 114 % | |
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: 871
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