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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

Servings 4

Freeze or save leftovers for lunch.

Ingredients and Preparation

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

  1. Place chicken in the bottom of a slow cooker. Sprinkle with onion, carrots, celery, and garlic. Cook on high for 6 hours.
  2. Remove chicken from cooker, transfer juices to a heat-proof container, and skim fat off of juices.
  3. 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.
  4. 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