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Shredded Chicken Roast and Carrots - WLS Recipe
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
Course:
Main Dish
Cuisine:
American, Slow Cooker
Servings:
4
Calories:
184
kcal
Author:
Steph Wagner
Ingredients
1
lb
boneless, skinless chicken breast
1
lb
baby carrots
2
ribs
celery
1
small
onion, quartered
2
cloves
garlic
1
cup
chicken broth
1/4
tsp
each salt and pepper
hot sauce to taste
optional
Instructions
Add chicken breast, garlic, celery, carrots and chicken broth to a slow cooker. Season with salt and pepper.
Cook on high for 4 hours or low for 8 hours.
Remove the celery pieces. Shred the chicken with two forks. Serve with chicken and carrots with a slotted spoon. Add hot sauce as desired.
Nutrition
Serving:
3
oz
|
Calories:
184
kcal
|
Carbohydrates:
12
g
|
Protein:
25
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
597
mg
|
Potassium:
819
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin C:
11
mg
|
Calcium:
60
mg
|
Iron:
2
mg