Crockpot Creamy Chicken and Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Believe it or not, this creamy crockpot entree recipe is low in fat. Ingredients:
4 lb chicken, cut into serving pieces |
2 lb red potatoes, small, cut in half |
16 oz baby carrots |
1 onion, chopped |
2 cloves garlic, minced |
14 oz chicken broth, low sodium |
1 c light sour cream |
3 tbsp flour |
1/8 tsp white pepper |
1/2 tsp dried thyme leaves |
Directions:
1. Place potatoes, carrots and onion in a 3-4 quart crock pot. 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.
2. In a small bowl stir together light sour cream, flour, pepper and thyme until well blended. Stir into mixture in crock pot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened. 6 servings.
3. NOTE: This recipe originally cooked for 10-12 hours on low, however, with the newer crockpots which cook hootter, you should start checking the chicken and vegetables for doneness at the 8 hour point.
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