Directions:
- Put onion in crock pot, followed by tomato and green pepper.
- In a bowl, whisk together the hot water, curry powder, bouillon powder, ketchup and salt; pour mixture over vegetables.
- Arrange chicken pieces over top.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
- Transfer chicken to platter; remove vegetables with slotted spoon and place beside chicken.
- Pour broth into a separate gravy boat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 547.43 Kcal (2292 kJ) | ||
| Calories from fat | 461.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.25g | 79% | |
|---|---|---|---|
| Cholesterol | 119.09mg | 40% | |
| Sodium | 593.19mg | 25% | |
| Potassium | 358.34mg | 8% | |
| Total Carbs | 9.61g | 3% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 12.98g | 26% | |
| Vitamin C | 24.4mg | 41% | |
| Iron | 1mg | 5% | |
| Calcium | 53.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 149.49 Kcal (626 kJ) | ||
| Calories from fat | 125.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.99g | 79% | |
|---|---|---|---|
| Cholesterol | 32.52mg | 40% | |
| Sodium | 161.99mg | 25% | |
| Potassium | 97.85mg | 8% | |
| Total Carbs | 2.62g | 3% | |
| Sugars | 0.85g | 12% | |
| Dietary Fiber | 0.68g | 10% | |
| Protein | 3.55g | 26% | |
| Vitamin C | 6.7mg | 41% | |
| Iron | 0.3mg | 5% | |
| Calcium | 14.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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