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    Crock Pot Creamy Chicken and Veggies Recipe
SUBMITTED BY:  Mel
Category: Diabetic Recipes

   RECIPE RATING:

Read Reviews (4)
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INGREDIENTS
* 4 pound chicken, cut into serving pieces
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons olive oil
* 2 pounds small red potatoes, halved
* 1 (16-ounce) package baby carrots
* 1 onion, chopped
* 3 cloves garlic, minced
* 14-ounce can low sodium chicken broth
* 1 cup light sour cream
* 3 tablespoons Dijon mustard
* 3 tablespoons honey
* 3 tablespoons flour
* 1 teaspoon dried thyme leaves

DIRECTIONS
Sprinkle chicken with salt and pepper. Heat olive oil in large skillet and brown chicken, skin side down, until skin is brown.

In 4-5 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.

In small bowl, stir together light sour cream, mustard, honey, flour, pepper, and thyme until well blended. Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened. 8 servings


REVIEWS
  Reviewed by Mal Eccles
I took liberties with your recipe, and omitted the potatoes, and served the dish on a pilaf of long grain brown rice, and added some steamed broccoli and cauliflower for additional veggies. Quite Tasty.
  Reviewed by Jay
We've updated the recipe - sorry for the confusion.
  Reviewed by Janet
This recope is terrible. It has ingredients that it never mentions in the directions. What do we do with the garlic, sour cream, pepper, thyme? Insufficient recipe.
  Reviewed by Shane
Incomplete recipe..... What do you do with the flour, garlic, sour cream and thyme.

 
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