A tasty slow cooker supper.
Cost Per Serving: 2.25
Prep Time: 20 minutes
Cook Time: 8 hours, 15 minutes
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cubed
- 2 medium carrots, halved lengthwise and chopped
- 2 ribs celery, halved lengthwise and chopped
- 1 medium onion, halved and sliced
- 1 Tbsp (15 ml) Epicure’s Herbes Provençales
- 1 Tbsp (15 ml) Epicure's Oven Roast Seasoning
- 2 1/2 cups (625 ml) prepared Epicure's Chicken Bouillon
- 1/4 cup (60 ml) flour
- 1/3 cup (80 ml) light cream
- 1/2 cup (125 ml) frozen peas
- Epicure's Sea Salt, to taste
- Epicure's Black Pepper, to taste
Instructions
1. Place first 6 ingredients in slow cooker.
2. In a mixing bowl, whisk Chicken Bouillon with flour. Stir into slow cooker until ingredients are well combined.
3. Cover and cook on low for 8 hours.
4. Stir in cream, peas, Sea Salt and Pepper. Cover and cook another 15 minutes, or until peas are heated through.
2. In a mixing bowl, whisk Chicken Bouillon with flour. Stir into slow cooker until ingredients are well combined.
3. Cover and cook on low for 8 hours.
4. Stir in cream, peas, Sea Salt and Pepper. Cover and cook another 15 minutes, or until peas are heated through.
Per Serving : Calories 270, Fat 9 g (Saturated 3 g, Trans 0 g), Cholesterol 110 mg, Sodium 240 mg, Carbohydrate 19 g (Fibre 4 g, Sugars 4 g), Protein 28 g.
Tips: Lighten up! Try using non-fat evaporated milk instead of cream to save 50 calories and 7 grams of fat.
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