Cover and cook low for six to eight hours on high last. Should you want to cut the cooking time, you may alternatively cook on high for three to four hours.
Shred the chicken and then put it back into the crock pot if you like smaller bits.
Keep on reading for complete nutritional facts.
Advice: Just pull the chicken and veggies from the crock pot if the sauce starts to separate after chicken is done. Whisking the sauce together will help to address that issue.
You may then readd the chicken to the slow cooker.
Refrigerate the leftovers for up to five days in an airtight container.If you would rather use three ordinary carrots—peeled and sliced into big chunks—instead of the tiny carrots.Rather than the cream of chicken soup, any cream soup will work well in this dish.
Nutrition Facts
Calorie 297kcal; Carbohydrates 37g; Protein 22g; Fat 6g; Saturated Fat 2g; Polyunsaturated Fat 1g; Monounsaturated Fat 2g; Trans Fat 1g; Cholesterol 56mg; Sodium 852mg; Potassium 1051mg; Fiber 3g; Sugar 5g; Vitamin A 6066 IU; Vitamin C 10mg; Calcium 89mg; Iron 2mg
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