The inspiration recipe for this mealpod had carrots instead of parsnips. Also, my recipe does not include the black olives I threw in at the end. What I discovered while cooking this was that it was extremely ~WHITE~ which didn't look very appetizing, even though it tasted delicious. So I threw in the black olives and sprinkled a little paprika on top. Viola! Color! LOL.
CROCKPOT GREEN CHICKEN
Prep Time: 10 min
Cook Time: 5 hours
1 pound parsnips, cut into 1” pieces
1 pound mini potatoes, washed and sliced in half
4 cloves garlic, minced
2 pounds boneless, skinless chicken thighs
1 ½ cups of chicken broth
¾ tsp salt
1 15oz can of artichoke hearts
1 large egg
2 large egg yoks
¼ cup lemon juice
¼ cup fresh dill
Spread parsnips, garlic and potatoes on the bottom of slow cooker. Arrange chicken
on top and pour broth over all. Cover and cook for about 3 hours on high.
Add artichokes to slow cooker, cook for five minutes.
Transfer chicken and veggies to serving bowl using a slotted spoon. Add ½ cup
cookie liquid to the egg mix and whisk until smooth. Add back to the slow
cooker, cover and cook an additional 15 to 20 minutes to thicken.
Add dill and pepper, then pour the sauce over chicken and veggie mixture.
Allow to cool, then portion 1 cup per mealpod for freezing
NUTRITION: 8 PODS 308 CALORIES, 14G FAT, 920G SODIUM, 23G CARB, 5G FIBER, 22G PROTEIN
NUTRITION INFORMATION ESTIMATED AT LIVESTRONG.COM: