Easy chicken casserole in the slow cooker.
Mix the potatoes, carrots, garlic and dried herbs (if using instead of Boursin cheese) with the oil in a bowl and microwave until softened slightly.
Spray large slow cooker insert with non-stick and pour the microwaved mix, chicken broth and tapioca. Mix. Salt and pepper the chicken thighs and place in the slow cooker. Cover and cook on low for 4 hours or until the chicken and vegetables are tender.
Remove the chicken and let cool slightly. While cooling, mix in the cheese until melted. Shred the chicken into and return to the slow cooker. Mix in the peas and add salt and pepper as needed. Also adjust the thickness with broth, cheese and or tapioca. Heat through, add the croutons. Allow to stand for 5 to 10 minutes.
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Serving Size: 1 Serving (716g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 940 | ||
Calories from Fat: 340 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 12.8g | 64 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 235.2mg | 72 % | |
Sodium 909.4mg | 31 % | |
Potassium 1820mg | 48 % | |
Total Carbohydrate 86.5g | 25 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 74.1g | ||
Protein 62.5g | 89 % | |
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: 940
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