from the examiner
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot.
Cover and cook on LOW 4 to 6 hours.
Serve chicken on hot cooked rice on platter.
Top with orange segments and green onions.
Serve chicken liquid in gravy boat, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (635g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 686 | ||
Calories from Fat: 55 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 273.8mg | 84 % | |
Sodium 323.8mg | 11 % | |
Potassium 1498.8mg | 39 % | |
Total Carbohydrate 38.9g | 11 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 37g | ||
Protein 111.6g | 159 % | |
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: 686
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