1. Add potatoes, chicken, celery, onion, carrots, garlic, salt, parsley, thyme, pepper, and broth to a 4-6 quart slow cooker. Cover and cook on low for 4 hours or until chicken is cooked through and potatoes are tender (this could take up to 6 hours depending on the temperature of your slow cooker -- cutting them smaller will speed up cooking time).
2. Set slow cooker to high. Stir together cream and corn starch and stir into slow cooker, along with Parmesan cheese. Cover and cook another 30 minutes or until thickened.
3. Serve immediately with crusty bread for dipping (the best way!).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (647g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 729 (63%)|
|Amt Per Serving||% DV|
|Total Fat 81g||108 %|
|Saturated Fat 25.5g||127 %|
|Monounsaturated Fat 32.7g|
|Polyunsanturated Fat 16.2g|
|Cholesterol 391.3mg||120 %|
|Sodium 428.3mg||15 %|
|Potassium 1173.7mg||31 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 6g|
|Protein 94g||134 %|
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: 1157
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