Directions:
- Prepare ingredients the night before. Dice the onions and potatoes. Take thighs out of freezer and put in fridge.
- The thighs should be partially defrosted by the morning.
- Mix chicken broth, tomato paste, parsley, oregano, and chicken bouillon together.
- Put thighs in the bottom of the crock pot and pour liquid mixture over the thighs.
- Add remaining ingredients to the crock pot. Cook on low for 8-9 hours. Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.83 Kcal (560 kJ) | ||
| Calories from fat | 3.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 0% | |
| Sodium | 919.87mg | 38% | |
| Potassium | 606.62mg | 13% | |
| Total Carbs | 27.21g | 9% | |
| Sugars | 8.61g | 34% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 5.12g | 10% | |
| Vitamin C | 24.7mg | 41% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.3mg | 13% | |
| Calcium | 63.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 50.81 Kcal (213 kJ) | ||
| Calories from fat | 1.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 1% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 349.27mg | 38% | |
| Potassium | 230.33mg | 13% | |
| Total Carbs | 10.33g | 9% | |
| Sugars | 3.27g | 34% | |
| Dietary Fiber | 2.18g | 23% | |
| Protein | 1.94g | 10% | |
| Vitamin C | 9.4mg | 41% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.9mg | 13% | |
| Calcium | 24.2mg | 6% | |
* 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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