|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||53%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Believe it or not, this creamy crockpot entree recipe is low in fat. The combination of chicken with potatoes, carrots, and onions in a rich sauce is delicious any time of the year, but it's especially good in winter.
You can vary the vegetables in this easy recipe if you'd like. Add some chopped red, yellow, or green bell peppers, or stir in some green beans. Use cubed Yukon Gold potatoes in place of the little red potatoes. Use broccoli in place of the carrots, or add some sliced zucchini or yellow summer squash.
You can remove the skin of this chicken before cooking if you'd like. In that case, don't brown the chicken first. Just sprinkle the pieces with salt and pepper and add to the slow cooker after all of the vegetables are in place. That would reduce the fat content of this recipe by about another 30%.
Serve this easy recipe with a green salad tossed with sliced mushrooms and avocados, drizzled with a simple vinaigrette salad dressing. Add a nice glass of white wine for a delicious meal.
- 4 pounds chicken, cut into serving pieces
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 pounds small red potatoes, halved
- 1 (16-ounce) package baby carrots
- 1 onion, chopped
- 3 cloves garlic, minced
- 14-ounce can low sodium chicken broth
- 1 cup light sour cream
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 3 tablespoons flour
- 1 teaspoon dried thyme leaves
Gather the ingredients.
Sprinkle the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat and brown the chicken, skin side down, until the skin is brown, turning the pieces with tongs occasionally.
In a 4 to 5 quart slow cooker, place the potatoes, carrots, onion, and garlic. Top with the chicken.
Pour the chicken broth over all. Cover the crockpot and cook on low for 8 to 9 hours until chicken is thoroughly cooked to 165 F and the vegetables are tender.
In a small bowl, stir together the light sour cream, mustard, honey, flour, pepper, and thyme until well blended. Stir the sour cream mixture into the sauce in the crockpot and turn the heat to high. Cook for 15 to 20 minutes, stirring occasionally until the sauce is thickened.