Try this Slow-Cooker Chicken Stew recipe, or contribute your own.
Suggest a better descriptionCombine first 14 ingredients in an electric slow cooker. Cover with lid; cook on high-heat setting for 4 hours or until carrot is tender. Combine the water and cornstarch in a small bowl, stirring with a whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting 30 additional minutes. Yield: 8 servings (serving size: 1 1/2 cups). Calories 257 (12% from fat); protein 30.8g; fat 3.5g; carbohydrate 25.1g; cholesterol 78mg; sodium 359mg. Recipe by: Best of Cooking Light Holidays, 1997 Posted to EAT-LF Digest by aml@skypoint.com on Dec 4, 1998, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (608g) | ||
Recipe Makes: 8 | ||
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Calories: 449 | ||
Calories from Fat: 49 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 78.4mg | 24 % | |
Sodium 2866.3mg | 99 % | |
Potassium 3729.8mg | 98 % | |
Total Carbohydrate 70.8g | 21 % | |
Dietary Fiber 16.1g | 64 % | |
Sugars, other 54.8g | ||
Protein 40.8g | 58 % | |
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: 449
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