|Serving Size||¼ of recipe|
|Total Fat||5 g|
|Saturated Fat||1.5 g|
|Total Carbohydrate||8 g|
|Dietary Fiber||1.5 g|
Freeze or save leftovers for lunch.
|Whole chicken (about 3 ½ pounds)||1|
|Carrots, peeled and diced||2|
|Celery stalks, diced||2|
|Garlic cloves, chopped||2|
|Freshly ground pepper to taste|
- Place chicken in the bottom of a slow cooker. Sprinkle with onion, carrots, celery, and garlic. Cook on high for 6 hours.
- Remove chicken from cooker, transfer juices to a heat-proof container, and skim fat off of juices.
- In a small saucepan, whisk together cornstarch and water. Then whisk in juices to saucepan and put it over medium-high heat. Bring the sauce to a boil, then reduce the heat and simmer for about 5 minutes, until thickened.
- Remove the skin and bones from the chicken and serve it topped with the sauce.
2 vegetables; 2 lean meats; 1 medium-fat meat
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