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    Crock Pot Chicken Stew #2

    Source of Recipe


    Recipe Introduction

    Serves 2

    List of Ingredients

    2 skinless chicken thighs
    1 onion, thinly sliced
    1/2 cup apple cider
    7.5-oz. canned chicken broth
    4-oz. baby carrots
    1/4 teaspoon thyme, crushed
    Salt and pepper to taste
    1/2 tablespoon olive oil
    1/2 tablespoon whole wheat flour**
    1/8 cup cold water**


    In a crock pot, place carrots on the bottom first, then onions.

    In a skillet, heat olive oil and brown chicken evenly on all sides. Now layer chicken on top of onions and carrots, salt and pepper to taste and sprinkle the thyme over the top.

    Add cider and broth. Cover crock pot and cook on low for 8 hours.

    When carrots are tender and all is cooked, drain cooking liquid into a sauce pan and simmer over medium heat till reduced.

    **In a cup, add 1 tablespoon flour and 1/4 cup cold water and blend with a fork to make a paste, making sure there are no lumps; then add to simmering cooking juices, blending the entire time with the fork to incorporate flour mixture with the juices. When sauce has thickened, serve over chicken - OR to keep it VERY low carb (and this is what is in the nutrition info), pour off juices and just reduce to half in a sauce pan; pour over the top of the chicken.

    Per serving: 142 Calories; 5g Fat; 15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 189mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat.

    SERVING SUGGESTIONS: Add real mashed potatoes and sliced tomatoes.




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