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The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.
Ingredients
- 1 cup lowfat evaporated milk
- ¼ cup all-purpose flour
- 1 ½ pounds chicken leg meat
- ¾ pound small fresh button mushrooms
- 2 potatoes, peeled and cubed
- 2 cups pearl onions
- 2 large carrots, coarsely chopped
- 2 ¼ cups frozen green peas, thawed
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried marjoram
- ¼ teaspoon dried rosemary
- ¼ cup chopped fresh parsley
Directions
Step 1
In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 562 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat5g | 23% |
| Cholesterol107mg | 36% |
| Sodium835mg | 36% |
| Total Carbohydrate65g | 24% |
| Dietary Fiber9g | 30% |
| Total Sugars18g | |
| Protein44g | |
| Vitamin C35mg | 174% |
| Calcium258mg | 20% |
| Iron6mg | 31% |
| Potassium1252mg | 27% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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