|Stewing chicken||1 , cut up|
|Onion||1 Medium, chopped|
|Freshly ground pepper||1⁄2 Teaspoon|
|Water||4 Cup (64 tbs)|
|Elbow macaroni||8 Ounce, cooked (1 Package)|
|Parsley flakes||1 Tablespoon, crumbled|
1 Trim fat from chicken; melt fat in a large skillet or an electric slow cooker with a browning unit.Brown chicken, a few pieces at a time in fat; drain.
2 Fry bacon lightly in same pan; remove and set aside; pour off all fat.
3 Place chicken and bacon in slow cooker; add onion, salt, pepper and water; cover cooker.
4 Cook on low (190° to 200°) 10 hours, or on high (290° to 300° 5 hours, or until chicken is tender.
5 Turn heat control to high (290° to 300°); add macaroni and parsley flakes. Cook 10 minutes; taste and season with additional salt and pepper, if you wish.
Serving size: Complete recipe
Calories 3816 Calories from Fat 1587
% Daily Value*
Total Fat 176 g270.5%
Saturated Fat 49.3 g246.3%
Trans Fat 0 g
Cholesterol 1015.3 mg338.4%
Sodium 3182.7 mg132.6%
Total Carbohydrates 197 g65.5%
Dietary Fiber 16.7 g66.9%
Sugars 17.8 g
Protein 341 g681.3%
Vitamin A 60.5% Vitamin C 56.8%
Calcium 44.5% Iron 176.1%
*Based on a 2000 Calorie diet