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Slow-cooker chicken breast with cabbage, carrots, and onion

Made with tender young cabbage, this dish is simply fantastic! You can use either fresh cabbage or sauerkraut. If you go with sauerkraut, pick through it and finely chop any large pieces. If it's very sour, you can rinse it in water—but a lot of the vitamin C rinses away with it. So it's best to use cabbage with just the right amount of tang, so you don't have to soak or rinse it.

Zaika260188Author avatar
Recipe author
Chicken breasts with cabbage, carrots and onions in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 4 g
Fats 0 % 0 g
Carbohydrates 64 % 7 g
39 kcal
GI: 100 / 0 / 0
    1. Shred the cabbage into thin ribbons. 2. Grate the carrots on a coarse grater. 3. Chop the onion with a knife. 4. Cut the chicken breasts into small pieces. 5. Pour sunflower oil into the slow cooker bowl and cook the onion, carrot, and garlic on the "Fry" setting for 10 minutes. 6. Add the tomato paste, stir, and cook again on the "Fry" setting for 5–7 minutes. 7. Add the chicken, cabbage, bay leaf, sugar, salt, ground pepper, and water, and cook on the "Stew" setting for 45 minutes.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Chicken breast - 113  kcal/100g

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