Tuesday, August 12, 2008

Crockpot Chicken Brunswick Stew

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Title: Chicken Brunswick Stew (6 Points)
Categories:
Yield: 1 serving

2 tb flour
2 ts instant bouillon granules;
-chicken flavor
1 1/2 ts poultry seasoning
1/4 ts pepper
6 bone in chicken thighs;
-(about 2 lbs)
2 md potatoes cut in 1" pieces
1/2 c chopped onion
1 cn tomato sauce; (15oz )
1 tb worcestershire
1 pk green giant frozen baby lima
- beans; thawed (9oz)
1 pk green giant frozen niblets
-corn; thawed (9oz)

In large resealable food storage plastic bag, combine flour, bouillon,
poultry seasoning and pepper; mix well. Add chicken thighs, potatoes and
onion; seal bag and shake to coat. Now dump it all out in to slow cooker.
In small bowl, combine tomato sauce and Worcestershire sauce; mix well.
Pour over chicken and vegetables in slow cooker; stir gently to combine.
Cover; cook on low for 7 hours. Stir in beans and corn. cover; cook on
low for an additional 30 minutes. To serve, remove bones from chicken
thighs. Stir chicken into stew mixture; mix well. Makes 6 servings: 6
points per serving

290 cal; 6g fat; 50mg cholesterol; 550mg sodium; 40g carbohydrates; 6g
fiber; 20g protein.

Recipe Busted by THE ORIGINAL COOKSALOT!!!


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Per Serving (excluding unknown items): 168 Calories; 1g Fat (4.1% calories
from fat); 6g Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
1486mg Sodium. Exchanges: 1 Grain(Starch); 4 Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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