Slow-cooked Chicken
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ¼ of recipe |
| Calories | 237 |
| Total Fat | 5 g |
| Saturated Fat | 1.5 g |
| Sodium | 457 mg |
| Total Carbohydrate | 8 g |
| Dietary Fiber | 1.5 g |
| Protein | 38 g |
Servings and Times TOP
Freeze or save leftovers for lunch.
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Whole chicken (about 3 ½ pounds) | 1 |
| Onion, diced | ½ |
| Carrots, peeled and diced | 2 |
| Celery stalks, diced | 2 |
| Garlic cloves, chopped | 2 |
| Cornstarch | 4 teaspoons |
| Water | 2 teaspoons |
| Salt | ½ teaspoon |
| Freshly ground pepper to taste |
- Directions
- Place chicken in the bottom of a slow cooker. Sprinkle with onion, carrots, celery, and garlic. Cook on high for 6 hours.
- Remove chicken from cooker, transfer juices to a heat-proof container, and skim fat off of juices.
- In a small saucepan, whisk together cornstarch and water. Then whisk in juices to saucepan and put it over medium-high heat. Bring the sauce to a boil, then reduce the heat and simmer for about 5 minutes, until thickened.
- Remove the skin and bones from the chicken and serve it topped with the sauce.
Exchanges
2 vegetables; 2 lean meats; 1 medium-fat meat