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Chicken Stew With Rice

Gadget.Cook's picture
  Celery stalks 2 , cut into 0.25 inch slices
  Carrots 4 , cut into 0.25 inch slices
  Converted rice 3⁄4 Cup (12 tbs)
  Dressed frying chicken 3 Pound (1 Whole)
  Water 2 Cup (32 tbs)
  Salt 1 1⁄2 Teaspoon
  Frozen peas 1 Cup (16 tbs), Defrosted
  Parsley leaves 4 (Fresh)

Place celery, carrots, and rice in the bot tom of the slow cooker.
Add chicken, water, and salt.
Cover and cook on low about 8 hours.
Add peas the last 10 minutes of cooking.
Remove skin and bones from the chicken, cube the meat, and return it to the vegetables and rice.
Ladle stew into bowls and garnish with fresh parsley leaves.

Recipe Summary

Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3009 Calories from Fat 1370

% Daily Value*

Total Fat 152 g233.8%

Saturated Fat 43.2 g216.1%

Trans Fat 0 g

Cholesterol 911.7 mg303.9%

Sodium 4170.1 mg173.8%

Total Carbohydrates 101 g33.7%

Dietary Fiber 14.3 g57%

Sugars 19.7 g

Protein 292 g583.6%

Vitamin A 912.1% Vitamin C 78.5%

Calcium 49.9% Iron 94.8%

*Based on a 2000 Calorie diet


Chicken Stew With Rice Recipe