|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 4g||15%|
|Total Sugars 12g|
|Vitamin C 17mg||86%|
|*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 crock pot recipe is low in fat. Light sour cream and low-sodium chicken broth form a decadent sauce that tastes rich without the guilt. The combination of chicken and potatoes, carrots, and onions is delicious any time of the year, but it's especially good on a cold night.
You can vary the vegetables in this easy recipe to suit your tastes or what you have on hand. 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 from the chicken before cooking if you'd like. The chicken may not be as moist but the dish will be even lower in fat. If you choose to use skinless chicken, don't brown it first. Just sprinkle the pieces with salt and pepper and add to the slow cooker after all of the vegetables are in place. This will reduce the fat content of the recipe by about another 30 percent.
Serve creamy crock pot chicken and vegetables with a fresh green salad with a simple vinaigrette salad dressing. Add a nice glass of white wine for a delicious meal.
4 pounds bone-in, skin-on chicken pieces
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 pounds small red potatoes, halved
1 (16-ounce) package baby carrots
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 (14-ounce) can low-sodium chicken broth
1 cup light sour cream
3 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons all-purpose flour
1 teaspoon dried thyme
Steps to Make It
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, just until the skin is browned and lightly crispy. Set aside.
In a 4- to 5-quart slow cooker, add the potatoes, carrots, onion, and garlic to the inner pot. Top with the browned chicken.
Pour the chicken broth over top. Cover the crock pot 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, and thyme until well blended.
Stir the sour cream mixture into the sauce in the crock pot and turn the heat to high. Cook for 15 to 20 minutes, stirring occasionally until the sauce is thickened.