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Crock Pot Thai Chicken With Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)392.8767
Energy (kCal)4229.0554
Carbohydrates (g)81.982
Total fats (g)255.5521
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk coconut milk, flour, and curry base in slow-cooker until smooth. | 2. Whisk in garlic and salt. | 3. Add chicken, onion, and carrots; stir to mix. | 4. Scatter bell pepper over top. | 5. Cover and cook on low 6 to 8 hours until chicken and vegetables are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut milk 1 can 827.5862 19.934 8.2399 85.7811
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    curry 1 tablespoon used 20.475 3.5173 0.9003 0.8826
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    salt 1 teaspoon - - - -
    chicken breast 4 cut 3120.7192 0.0 378.2965 167.8294
    onion 1 halved sliced 44.0 10.274000000000001 1.21 0.11
    carrot 2 sliced 59.04 13.7952 1.3392 0.3456
    bell pepper 1 quartered sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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