Directions:
- Place chicken in a 3-qt. slow cooker. In a small bowl, combine 3/4 cup broth, lemon juice, mustard, garlic, butter and rosemary; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Remove chicken; keep warm.
- Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve chicken with rice and sauce. Sprinkle with almonds and parsley. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.36 Kcal (659 kJ) | ||
| Calories from fat | 101.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.29g | 17% | |
|---|---|---|---|
| Cholesterol | 24.12mg | 8% | |
| Sodium | 309.46mg | 13% | |
| Potassium | 216.69mg | 5% | |
| Total Carbs | 7.67g | 3% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 7.76g | 16% | |
| Vitamin C | 9.9mg | 16% | |
| Iron | 0.7mg | 4% | |
| Calcium | 44mg | 4% | |
| Amount Per 100 g | |||
| Calories | 150.25 Kcal (629 kJ) | ||
| Calories from fat | 97.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.78g | 17% | |
|---|---|---|---|
| Cholesterol | 23.03mg | 8% | |
| Sodium | 295.48mg | 13% | |
| Potassium | 206.89mg | 5% | |
| Total Carbs | 7.32g | 3% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 7.41g | 16% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.6mg | 4% | |
| Calcium | 42mg | 4% | |
* 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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