Believe it or not, this creamy crockpot entree recipe is low in fat.
Prep Time: 20 minutes
Cook Time: 7 hours, 30 minutes
Total Time: 7 hours, 50 minutes
Ingredients:
- 4 pound 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
Preparation:
Sprinkle chicken with salt and pepper. Heat olive oil in large skillet and brown chicken, skin side down, until skin is brown.
In 4-5 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.
In small bowl, stir together light sour cream, mustard, honey, flour, pepper, and thyme until well blended. Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened. 8 servings
Note: There are not 41 grams of fat in this recipe. I calculated the nutrition content using NutriBase 7.0, a nutritional calculator used by dietitians.
Per serving, without chicken skin:
650 calories
21.70 grams of fat
30% fat
200% DV Vitamin A
30% DV Vitamin C
Calculated with NutriBase 7.0
