Low fat sour cream creates the wonderfully creamy sauce for this healthy chicken and vegetable dinner.
Prep Time: 15 minutes
Cook Time: 8 hours
Ingredients:
- 1 (4 pound) frying chicken, skin removed
- 2 pounds new red potatoes, cut in half
- 1 pound baby carrots
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (14 ounce) can low sodium chicken broth
- 1/4 cup water
- 1/4 teaspoon pepper
- 1 teaspoon dried marjoram leaves
- 1/4 cup flour
- 1-1/2 cups low fat sour cream
Preparation:
Combine all ingredients except sour cream and flour in a 4-5 quart slow cooker. Cover and cook on low for 10-12 hours until chicken is thoroughly cooked and vegetables are tender.
In a small bowl, mix sour cream and flour with a wire whisk. Slowly stir in about 1/4 cup of the hot liquid from the crockpot and blend well. Then add mixture to crockpot and stir. Cook until sauce thickens, about 6-8 minutes. Serve with hot cooked pasta, couscous, or brown rice.
