From Best-Loved Slow Cooker Recipes
Combine all ingredients except cornstarch and water in slow cooker. Cover and cook on low 3-4 hours or until carrots are crisp-tender. Spoon carrots into serving bowl. Remove juices to small saucepan. Heat to a boil. Mix cornstarch and water in small bowl until blended. Stir in to saucepan. Boil 1 minute or until thickened; stir constantly. Pour over carrots.
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 206 | ||
Calories from Fat: 52 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 51.9mg | 2 % | |
Potassium 93.6mg | 2 % | |
Total Carbohydrate 39.6g | 12 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 39.4g | ||
Protein 0.3g | 0 % | |
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: 206
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