Directions:
- Peel and chop carrots and parsnips and place them in the bottom of the crock pot.
- Sprinkle with garlic.
- Place chicken on top.
- Pour in broth.
- Cut squash into chunks and slice off the skin.
- Place on top of chicken.
- Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash.
- Cook on low 8-10 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.15 Kcal (336 kJ) | ||
| Calories from fat | 11.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 2% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 1% | |
| Sodium | 90.93mg | 4% | |
| Potassium | 505.24mg | 11% | |
| Total Carbs | 15.94g | 5% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.2mg | 7% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 51.43 Kcal (215 kJ) | ||
| Calories from fat | 7.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 2% | |
|---|---|---|---|
| Cholesterol | 1.97mg | 1% | |
| Sodium | 58.35mg | 4% | |
| Potassium | 324.21mg | 11% | |
| Total Carbs | 10.23g | 5% | |
| Sugars | 1g | 6% | |
| Dietary Fiber | 2.06g | 13% | |
| Protein | 1.72g | 5% | |
| Vitamin C | 9.7mg | 25% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 0.8mg | 7% | |
| Calcium | 33.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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