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Name: Creamy Chicken And Vegetables
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 8 Boned and skinned chicken; 2 lb Red new potatoes; halved; 1/2 lb Baby carrots; small; 1 lg Onion; cut in eighths; 1 cn Fat-free chicken broth;; 1 c Lowfat sour cream; 3 tb All-purpose flour

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INGREDIENTS

8 Boned and skinned chicken
2 lb Red new potatoes; halved
1/2 lb Baby carrots; small
1 lg Onion; cut in eighths
1 cn Fat-free chicken broth;
1 c Lowfat sour cream
3 tb All-purpose flour

Servings

INSTRUCTIONS

In crockery cooker stir together all ingredients except sour cream and flour. Cook on high for 4 to 6 hours, or on low for 10 to 12 hours or until chicken is no longer pink. In small bowl stir together sour cream and flour. Stir into chicken mixture. Continue cooking, stirring occasionally, until thickened (5 to 6 minutes). Season to taste with salt and pepper. Nutrition facts (1 serving): Calories 490; Protein 56g; Carbohydrate 41g; Fat 10g; Cholesterol 170mg; Sodium 460mg. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Healthy One-Dish Meals by Land O Lakes. Lynns notes: Made this 3-2-98; added 3 cloves minced garlic, used 1 lb. baby carrots and 3 large chicken breasts with bone and skin. I deboned and chopped up the chicken while making the sauce. This cooked for 9 hours and was just right. Per serving: 274 Calories; 3g Fat (10% calories from fat); 34g Protein; 29g Carbohydrate; 71mg Cholesterol; 306mg Sodium Recipe by: Healthy One-Dish Meals Posted to EAT-LF Digest by Betsy Burtis on Sep 30, 1998,

NOTES

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Creamy Chicken And Vegetables

8 Boned and skinned chicken
2 lb Red new potatoes; halved
1/2 lb Baby carrots; small
1 lg Onion; cut in eighths
1 cn Fat-free chicken broth;
1 c Lowfat sour cream
3 tb All-purpose flour

In crockery cooker stir together all ingredients except sour cream and  flour. Cook on high for 4 to 6 hours, or on low for 10 to 12 hours or until  chicken is no longer pink. In small bowl stir together sour cream and  flour. Stir into chicken mixture. Continue cooking, stirring occasionally,  until thickened (5 to 6 minutes). Season to taste with salt and pepper.    Nutrition facts (1 serving): Calories 490; Protein 56g; Carbohydrate 41g;  Fat 10g; Cholesterol 170mg; Sodium 460mg.    Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Healthy One-Dish  Meals by Land O Lakes. Lynns notes: Made this 3-2-98; added 3 cloves  minced garlic, used 1 lb. baby carrots and 3 large chicken breasts with  bone and skin. I deboned and chopped up the chicken while making the sauce.  This cooked for 9 hours and was just right.    Per serving: 274 Calories; 3g Fat (10% calories from fat); 34g Protein; 29g  Carbohydrate; 71mg Cholesterol; 306mg Sodium    Recipe by: Healthy One-Dish Meals    Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Sep 30,  1998,

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Nutrition

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Serving Size: 1 Serving (366g)
Recipe Makes: 6 Servings

Calories: 268
Calories from Fat: 120 (45%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 2.2g
Cholesterol 123.2mg		38 %
Sodium 187.3mg		6 %
Potassium 361.1mg		10 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 5.4g
Protein 29.6g		42 %
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.

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Calories per serving: 268

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