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> Recipes > Low Carb Crockpot > Chicken and Vegetables in Wine Sauce
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Chicken and Vegetables in Wine Sauce
Ingredients
- 4 medium red-skin potatoes, quartered
- 4 medium carrots, cut into 1/2-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 small onion, sliced
- 3 pounds chicken thighs or drumsticks, skinned
- 1 tablespoon snipped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon black pepper
- 1 clove garlic, minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 3 tablespoons butter or margarine
- 3 tablespoons all-purpose flour
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Prep: 20 Minutes
Cook: Low 8 to 9 Hours, High 4 to 4 1/2 Hours
Makes: 6 Servings
Slow Cooker: 5- or 6-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 5- to 6-quart slow cooker place potatoes, carrots, celery, and onion. Place chicken pieces on top of vegetables. Sprinkle with parsley, salt, rosemary, thyme, pepper, and garlic; add broth and wine.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours. Use a slotted spoon to transfer chicken and vegetables to a serving platter; cover with foil to keep warm.
- For gravy, skim fat from cooking juices; strain juices. In a large saucepan, melt butter. Stir in flour; cook for 1 minutes. Add cooking juices. Cook and stir until thickened and bubby. Cook and stir 2 minutes more. Pass the gravy with the chicken and vegetables.
Nutrition Fact per Serving: 328 cal. 11 g total fat(5 g sat. fat), 124 mg chol., 544 mg sodium, 24 g carb, 3 g fiber, 29 g pro.
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