Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 skinless boneless chicken breasts
- 1 medium head cabbage, quartered
- 1 pound carrots, cut into 1" pieces
- Water to cover
- 4 cubes chicken bouillon
- 1-teaspoon poultry seasoning
- 1/4 teaspoon Creole seasoning
- 2 tablespoons cornstarch
- 1/4-cup water
Directions
Rinse chicken and place in slow cooker.
Rinse cabbage and place on top of chicken, and then add carrots.
Add enough water to almost cover all.
Add bouillon cubes and sprinkle liberally with poultry seasoning.
Add Creole seasoning.
Cook on low for 8 hours.
Make gravy by pouring off some of the juice and place in a saucepan.
Bring to a boil.
Dissolve cornstarch in about 1/4 cup water.
Add to saucepan and simmer all together until thick.
Serve gravy over chicken and potatoes.