Crockpot Olive Garden Chicken

This crockpot Olive Garden chicken is to die for! The juicy and tender chicken cooked with some pasta is insanely delicious! Plus, it’s super easy which is a total win-win!

I love an easy and delicious crockpot meal! If you want to try more meals like this, you should start with Soup, this Beef and Broccoli, and this amazing Lasagna!

Crockpot Olive Garden Chicken (with Pasta!)

I love a recipe that I can whip up at the last minute and still have it taste delicious!! This Olive Garden crockpot chicken and pasta is the perfect meal! It only takes 5 minutes to put together! Then, it cooks all day and you don’t have to do a thing! Cook up some Broccoli, Asparagus, or this delicious salad and you have a meal to remember!

This recipe only uses 5 ingredients! And one is a bottle of Olive Garden salad dressing. The dressing is SO GOOD and when you mix it with the chicken and cheeses, it takes it to a whole new level! I also love that you just throw in some cooked pasta again and the meal is done! My kids go crazy over this and are so impatient that they want to just eat it straight out of the crockpot! Go ahead and try it! You are going to love it!

Ingredients for Crockpot Olive Garden Chicken

This recipe only uses 5 ingredients…. yes, 5! It’s so easy and delicious, you have to try it! See the recipe card below for a list of exact ingredient measurements.

• Chicken breasts: Use fresh boneless, skinless chicken breasts for this recipe.
• Olive Garden Italian dressing: This dressing is SO GOOD! Using the entre bottle will make it so you get all of that amazing flavor!
• Parmesan:  I just used parmesan cheese from the can! It’s super easy and you probably already have it in your fridge.
• Cream cheese: This makes that sauce texture taste so creamy. And you can’t beat the tangy flavor of cream cheese!
• Pasta: Cook up the pasta right before the chicekn is done and all you have to do is throw it right in and mix it up!

Let’s Cook Some Chicken!

This meal is really a set it and forget it kind of meal! It only takes a few minutes to put it together and then you can enjoy it as soon as it’s done!

1. Add chicken and dressing: Place the chicken breasts in a slow cooker laying flat. Pour the whole bottle or homemade olive garden dressing over top the chicken.
2. Add cheeses and cook: Sprinkle parmesan over top the chicken and dressing. Place the block of cream cheese on top. Cover the slow cooker with the lid and cook for 6 hours on low or 4 hours on high. 
3. Cook pasta: Cook the pasta according to package directions. Drain and set aside. 
4. Shred the chicken, add pasta and serve: Using 2 forks or shredders, shred the chicken evenly. Use ¼ cup parmesan and sprinkle over top the chicken. Add in the pasta and stir until well combined. Serve while hot.

Tips for Cooking with a Crockpot

Using a crockpot is easy but try out these tips and it will make cooking with one even easier! You may never go back to cooking on your stove again! This crockpot Olive Garden chicken is the perfect place to start!

• Keep the lid ON: I know it’s tempting to want to take the lid off and check on your food! But a crockpot is designed to do its thing with the lid ON. Keep the lid on and don’t let out all of that heat that has been built up! Just look throught the glass and trust your recipe!
• Preheat your crockpot: A lot of people don’t do this and it really is a step that should always be taken. Turn your crockpot on to the correct setting about 20 minutes before you plan on putting your food it. You can just turn it on while you prep your food!
• Spray it: If you spray your slow cooker with cooking spray before you put your food in, then your cleanup will be so much easier! This helps so that your food doesn’t stick to the sides. Trust me, it’s an easy step that you will appreciate doing later!

How to Store Leftovers

If you have some leftovers with this dish then consider yourself lucky! This crockpot Olive Garden chicken and pasta is so delicious the next day! Once the food has cooled them store it in an airtight container in your fridge. It will last for 3-4 days! When you are ready to eat, you can heat it up in your microwave for 1-2 minutes or until heated through!

More Delicious Crockpot Recipes

I love crockpot meals beau case they are so easy and always turn out so juicy and delicious. There are SO many tried and true options out there to try! I’ve come up with a few of my favorites that I think that you should try! Because they are all so different, you may even want to try them all!

Dinner

Slow Cooker Mongolian Beef

Dinner

Slow Cooker Beef Tips

Dinner

Slow Cooker Beef Bourguignon

Dinner

Slow Cooker Barbacoa Beef

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Crockpot Olive Garden Chicken

This Olive Garden crockpot chicken is to die for! The juicy and tender chicken cooked with some pasta is insanely delicious! Plus, it's super easy which is a total win-win!

Course Dinner

Cuisine American

Keyword crock pot olive garden chicken, olive garden chicken

Prep Time 5 minutes

Cook Time 6 hours 15 minutes

Total Time 6 hours 20 minutes

Servings 6 people

Calories 414kcal

Author Alyssa Rivers

Ingredients

• 1.5 pounds chicken breasts
• 1 (16 ounce bottle ) Olive Garden Italian dressing or homemade Olive Garden Italian Dressing
• ½ cup grated parmesan
• 8 ounces cream cheese
• 16 ounces cooked pasta

Instructions

• Place the chicken breasts in a slow cooker laying flat. Pour the whole bottle or homemade olive garden dressing over top the chicken.
• Sprinkle parmesan over top the chicken and dressing. Place the block of cream cheese on top. Cover the slow cooker with the lid and cook for 6 hours on low or 4 hours on high.
• Cook the pasta according to package directions. Drain and set aside.
• Using 2 forks or shredders, shred the chicken evenly. Use ¼ cup parmesan and sprinkle over top the chicken. Add in the pasta and stir until well combined. Serve while hot.

Nutrition

Calories: 414kcal | Carbohydrates: 25g | Protein: 34g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 381mg | Potassium: 515mg | Fiber: 1g | Sugar: 2g | Vitamin A: 614IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg

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Grandma’s Perfect Pie Crust

Tender, buttery, and easy-to-make, my Grandma’s perfect pie crust is everything you need this Thanksgiving. It’s so foolproof, you won’t want store-bought again!

No matter the pie you want, this crust will make it shine. Chocolate, peach, and apple pies are some of my favorites on the blog. They’re all insanely good, I highly recommend you put them in the Thanksgiving pie lineup this year!

Super Easy Homemade Pie Crust Recipe

My grandma knew how to make the best pies every year for Thanksgiving. Aside from the absolutely divine fillings, the crusts she made were always tender and flaky! Every year we would look forward to going to my Grandma’s for Thanksgiving. She was the BEST cook. She raised 8 kids and had a home-cooked meal on the table for them each night. Everything she made was from scratch. Growing up, I remember staying a few weeks in the summer with her and she was always baking bread or a batch of peanut butter cookies. As soon as the warm bread came out of the oven she would slice it up and we would eat an entire loaf. You can find that recipe here and join in on the deliciousness!

But really, the best part about Thanksgiving was her pies. You couldn’t wait to finish the meal to have a slice of her cherry pie. In all honesty, I have yet to try a better pie. She would make them all herself and you couldn’t get enough! Her crusts were tender and perfect. In my opinion the best! Sometimes making any kind of dough from scratch can seem intimidating, but today I am going to show you how easy it is! The crust comes together in just a matter of minutes and you probably already have all of the ingredients on hand. Trust me, it’s going to enhance any pie you make! If any recipe is a staple, it’s this one! I’ve included a printable graphic to have on hand for all of your baking needs. Let’s keep the tradition going!

Grandma’s Perfect Pie Crust Ingredient List

Simplicity is key! The best pies start out with a flaky, golden crust with no frills. This pie crust will bring your whole pie together with just pantry staples! Measurements can be found in the printable graphic or recipe card at the end of the post.

• All-Purpose Flour: All-purpose flour works great for acheiving a soft, flaky crust. It doesn’t have a high protein content, so it will keep the structure nice and light. You can also use a low-protein pastry flour.
• Salt: You need a little salt to enhance the overall flavor.
• Shortening: This is needed for fat content. You can also substitute it with butter, margarine, or even coconut oil!
• Cold Water: This is used to moisten the dough. Be sure to keep it cold! Cooler temperatures is the secret to a nice and flaky pie crust.

How to Make the Perfect Pie Crust

Making a solid pie crust isn’t difficult at all. All you need is a little love and attention to detail! You’re going to love it. It’s better than anything you can get from the store!

1. Mix Dry Ingredients and Shortening: In a medium bowl, stir together flour and salt. With a pastry blender, cut in shortening till pea sized.
2. Moisten: Next, we add some cold water. Sprinkle water on top one tablespoon at a time, tossing with a fork. Push moistened dough to the side. Mix until all flour is moistened. Don’t mix too much or your crust will be hard.
3. Shape and Roll Out: Form into a ball and roll out on floured surface. Turn and flour dough a few times till its the size you need. It’s now ready for all of your favorite fillings!

Pie Filling Ideas

Whether you want a classic pie, or you’re looking to switch things up a little, I’ve got you covered! From chocolate to citrus, cinnamon to sweet, there’s a pie for everyone. And the good news is, it will taste amazing on your freshly-made pie crust! You can find more delish pie recipes here.

Desserts

Strawberry Rhubarb Pie

Desserts

Caramel Apple Pie

Desserts

Sweet Potato Pie

Desserts

Amazing Decadent Pecan Pie

Making a Successful Pie Crust

Making a pie crust from scratch is both tasty and impressive! Here are a few simple tips and tricks to make your crust bakery-worthy. You’re going to love how it turns out!

• Use Chilled Ingredients: The secret to a flaky crust is to use refrigerated ingredients. Warm ingredients can make your dough tough and dense.
• Don’t Overmix: As with other homemade pastries, don’t overwork your dough. It can cause gluten to develop and make your crust chewy and hard. You only want to mix your dough until it sticks together and you can start shaping it into a ball.
• Add Water as You Go: Add too much water and your dough might be hard to salvage. Add too little water and it will be dry and crack. To avoid these extremes, add a little bit of water at a time and mix gently until you have reached your desired consistency.
• Use a Food Processor: Instead of using a pastry blender to cut ingredients together, you can pop your mixture in a food processor and blend for short intervals. Once it is blended smoothly, you can remove and begin adding water to moisten.
• Adding Flavors: One tip that is often overlooked is that you can flavor your dough! Whether it be a hint of pumpkin spice, fresh herbs, lemon zest, vanilla, almond extract, or sugar and cocoa powder, it can really take your pie up a notch! You’ve got a flavorful filling- why not add flavor to your crust, too?

Storing and Making Pie Crust Dough Ahead

You can easily store your pie crust and use it later if you’re not ready to bake! It will be just as flaky and delicious as the day you prepared it!

• In the Refrigerator: Wrap a ball of uncooked dough in plastic wrap. It will stay good for up to 3 days. Let it come to room temperature before rolling out or it may crack.
• In the Freezer: Pie crusts are great for freezing and using later. I recommend shaping your dough into a pie pan before freezing. This way, you don’t need to thaw it and it can go straight into the oven. If you’ve frozen a ball of dough, allow it to thaw overnight and then come to room temperature before rolling out. Both shaped crusts and balls of dough need to be wrapped tightly in plastic wrap before freezing.

More Homemade Baked Goods

Now that you’re familiar with making pie crust dough from scratch, you’ll have to give some of my other recipes a try! It’s a fun activity and leaves you with the most amazing breads and pastries! Warning: once you start making them from scratch, you’ll never go back! The flavor is undeniable!

Breakfast

The Perfect Pumpkin Scones

Side Dishes

Perfect Soft and Buttery Rolls

Dinner

Easiest Whole Wheat Pizza Dough

Breakfast

Overnight Cinnamon Rolls

A Reader’s Review

“Thank you for posting Grandma’s Perfect Pie Crust recipe! I have tried dozens of recipes but could never get the crust to stay together. It makes me happy to be able to make a good pie crust that not only stays together but tastes fantastic!!!”

Ginger

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Grandma’s Perfect Pie Crust

My grandma knew how to make the best pies every year for Thanksgiving. The crust is tender and flaky and so easy to make! You will never buy from the store again!

Course Dessert

Cuisine American

Keyword homemade pie crust, pie crust

Prep Time 5 minutes

Total Time 5 minutes

Servings 8 Slices

Calories 147kcal

Author Alyssa Rivers

Ingredients

• 1 1/4 cups all purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 4 to 5 Tablespoons cold water

Instructions

• In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized.
• Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much or the crust will be hard.
• Form into a ball and roll out on the floured surface. Turn and flour the dough a few times till it's the size you need.

Notes

Updated on November 4, 2021

Originally Posted on October 10, 2015

To double the crust:
add 1 more cup flour
1 more ½ t salt
Double the shortening
Double the cold water

Nutrition

Calories: 147kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 73mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg

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Overnight Oats

Overnight Oats are a healthy, versatile, make ahead, portable filling breakfast to get you on your way.  These oats have to be one of the best inventions EVER!

Mornings just start off better with a hearty good breakfast. Overnight oats join Keto Pancakes, Easy Egg Muffins and The Best Acai  Bowls as one of them.

Healthy Overnight Oats

I’m always looking for things to make life easier, and overnight oats is one of them. Being able to throw this together the night before and have a nutritious, filling breakfast ready when I need it, is a life saver. It makes mornings run smoother and I love that my family (and me) have a healthy option in the morning. I’m telling you it’s a game changer. This works for lunches too!

This basic recipe is so flexible. The whole family will enjoy putting their own toppings and flavor combinations together to create their one of a kind breakfast. Experiment and have fun and enjoy knowing you’re starting the day (or afternoon) off right!

Easy Overnight Oats Ingredients

This comes together beautifully. This is simple and easy!

• Oats: Rolled oats not quick oats
• Milk: Can use any kind of milk you prefer
• Plain Yogurt: I like to use Greek yogurt for the extra protein
• Chia Seeds: Add nutrition and give it texture.
• Honey: Natural sweetener
• Cinnamon: Just a pinch will do, or add more for your liking.
• 8 oz Jar with Lid: Doesn’t have to be fancy

How to Make the Best Overnight Oats

These overnight oats are silky and flavorful and so good for you. If you haven’t tried them, you have to! You’ll wonder what took you so long.

1. Mix: In a medium sized bowl combine all the ingredients and stir to mix
2. Pour: into a jar and seal with lid
3. Fridge: Refrigerate for at least 3 hours or overnight
4. Flavor: Top as desired before eating.

What are Overnight Oats?

• What: These are simply rolled oats, not quick oats, that are soaked in liquid of some kind from 3 hours to up to 5 days if you wish.  This makes the oats perfectly soft and ready to eat.
• Milk: You can use any kind of milk you’d like, that’s part of the fun. Super simple and individualized.
• Oats: The star of the show, you’ll want to use rolled oats for their texture. Quick oats are so small they’ll turn mushy fast. Steel cut can be used, they’ll require longer soaking and the texture will be chewy.
• Yogurt: If you want to you, you can leave out the yogurt. It does give it a silky smooth texture and adds flavor and protein. Try flavored yogurts to change up the taste.
• Healthy: Not only are oats good for you, think lower cholesterol, help you lose weight, heart healthy.  But soaking them overnight actually enhances their goodness. Soaking helps break up phytic acid found in oats that can make it hard to absorb it’s nutrients such as  iron and zinc. By breaking it up your body can more easily absorb these healthy nutrients.
• Cold or Hot: You can eat these straight from the fridge, bring them to room temp or microwave them. It’s up to you.

Add More Flavor!

Get ready to be creative. The possibilities for toppings and flavors are endless. But there are a few things to keep in mind to keeping them amazing.

• Add ins: These are flavor enhancers you can add right with the oats to soak along with them. Think of things that won’t go mushy if they soak for a long time. For example, flax seed, protein powders, cocoa, honey, zests, mashed bananas, flavored yogurts, jams and syrups.
• Toppings: These are foods that will go soggy if you soak them. Add these to your oats right before eating. This includes items such as berries, granola, coconut, chocolate chips, and nuts.
• Imagination: The possibilities truly are endless. Here are some ideas however to get you started.
  • Apple Pie: chopped apples, cinnamon, nutmeg and chopped walnuts
  • Chocolate Peanut Butter: Cocoa powder, Peanut butter, chocolate chips and peanuts,
  • Banana Nut: Banana, chopped pecans and maple syrup
  • Pina Colada: Pineapple chunks, coconut flakes, vanilla yogurt
  • Very Berry: Mixture of frozen berries, granola and coconut flakes
  • Mint Chocolate Chip: mini chocolate chips and mint extract
  • Nutella: Nutella and chopped nuts
  • Carrot Cake: Shredded carrot, ginger, cinnamon and nuts
  • Pumpkin Pie: Canned pumpkin and pumpkin pie spice and nuts.

More Oatmeal Recipes to Love

• The Best Carmelitas Cookie Bars
• Insanely Good Homemade Granola
• No-Bake Energy Bites
• Chewy Oatmeal Cookies
• Almond Granola Bars

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Overnight Oats

Overnight Oats are a healthy, versatile, make ahead, portable filling breakfast to get you on your way.  These oats have to be one of the best inventions EVER! 

Course Breakfast

Cuisine American

Keyword healthy overnight oats, overnight oats, overnight oats recipe

Prep Time 5 minutes

Total Time 3 hours 5 minutes

Servings 3 Jars

Calories 218kcal

Author Alyssa Rivers

Ingredients

• 1 cup old fashioned oats
• 1 cup milk
• 1/2 cup plain yogurt
• 1 tablespoon chia seeds
• 1 Tablespoon honey
• pinch of cinnamon
• 8 ounce jar with lid

Optional Toppings:

• Peanut Butter
• Berries
• Bananas
• Apples
• Nuts
• Cocoa Powder

Instructions

• In a medium sized bowl combine the oats, milk, yogurt, chia seeds, honey, and pinch of cinnamon.
• Pour into jar and seal with a lid. Refrigerate at least 3 hours or overnight.
• Top with desired toppings or mix ins.

Nutrition

Calories: 218kcal | Carbohydrates: 32g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 56mg | Potassium: 285mg | Fiber: 4g | Sugar: 12g | Vitamin A: 172IU | Calcium: 181mg | Iron: 1mg

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Firecracker Chicken

This Firecracker Chicken is sweet, spicy and adds a nice kick to your meal. The chicken is super tender and juicy!

Serve this restaurant worthy dish with a side of Easy Fried Rice, Vegetable Egg Rolls and Cream Cheese Wontons for a meal you’ll have on repeat.

Firecracker Chicken Recipe

This is a perfect marriage of sweet and spicy. It’s not too hot and it’s not too sweet. The chicken is flash fried so the outside browns beautifully. Then it finishes cooking as it marinates in the sauce. The sauce will thicken beautifully as it cooks. It is just so GOOD!

This is such an easy recipe as well. It takes time, but it’s so worth it. It comes together quickly then finishes in the oven while you get the rest of what you need to done. You will not regret trying this. You’ll give up take out and it’s better for you too. Give it a try tonight!

Baked Firecracker Chicken Ingredients

The sauce is a perfect balance of heat and sweet and that will knock your taste buds off, but not burn them off.  Your family and loved ones are going to love this!

• Canola oil: Just enough to flash fry the chicken in.
• Chicken Breasts: Boneless skinless make prepping a breeze.
• Salt and Pepper: Add to taste
• Cornstarch: Cannot sub for flour, this is the secret to amazing coating
• Eggs: Well beaten

Making the Sauce! 

• Buffalo Sauce: Use your favorite brand, if you want it really spicy use a hot sauce like Frank’s brand
• Brown Sugar:This brings the sweet to the fire.
• Water: Helps dissolve the sugar
• Apple Cider Vinegar: Needed for that tang
• Salt:Creates a balance in the sauce
• Red pepper Flakes: These add extra heat, leave out if you want to

How to Make Easy Firecracker Chicken

It’s so easy and tastes so much better than take out. Now take out begins at home!

1. Prepare: Preheat oven to 325 and cut the chicken into bite sized pieces. Season with salt and pepper.
2. Bowls: In two separate bowls place the cornstarch, the beaten eggs. dip chicken into cornstarch then coat in egg mixture.
3. Flash-Fry: Heat the oil in a large skillet on medium high heat. Cook the chicken till just the outside is browned. Place in a greased 9×13 pan.
4. Sauce: In a separate bowl mix the ingredients for the sauce, pour over the chicken.
5. Bake: Bake for 1 hour. Stirring every 15 minutes.

 

Trust Me on these Tips!

This is the same method as my Baked Sweet and Sour Chicken so it shares my same tips.

1. Method to the Madness: Make sure you first coat your chicken in the cornstarch and then the egg. This method makes the perfect breading for the chicken.
2. Fast: Do not cook the chicken all the way through before baking.  You just want to get the chicken lightly brown on the outside, and then it bakes to perfection.
3. Low and Slow: Baking the chicken at a low temperature will not over cook the chicken. This helps to cook the chicken all the way through and thicken up the sauce.

More Hints and Helps for a Perfect Firecracker Chicken Dish

• Spice: You can take the heat up or down depending on your tastes. Use hot sauce or sriracha for a hotter dish. Use a buffalo sauce for a milder heat.
• Vegetables: Add peppers, broccoli or other vegetables to the baking for variety.
• Fruit: Add some pineapple chunks to help with the heat and give it a bit more sweetness
• Chicken: Cut the Chicken into even bite sized pieces so it’ll cook evenly. Using thighs might result in uneven cooking as light and dark meat cook differently.
• Pork: This recipe would also work perfectly with pork.
• Saucey:  If you like your dish saucey, double the sauce recipe and place half on the chicken and another half on the stove in a pot at a simmer for 8-10 min till thickened.
• Serve:  This dish is perfect on a bed of rice, stir fried veggies, quinoa or over a bed of lettuce for an Asian inspired salad.

Storing Firecracker Chicken Leftovers

• Fridge: Place leftovers in an airtight container in the fridge for up to 3-4 days.
• Freezer: This can be frozen too. Just place in a freezer safe container or bag and freeze for up to 3 months.
• Reheat: Sweet and Sour Chicken is best reheated on the stove. Reheating it in the microwave can make the chicken rubbery and overcooked. Place leftovers in pan on the stove top and heat on medium heat, stirring often, till heated through

 

More Easy Homemade Asian Inspiration

• Slow Cooker Teriyaki Chicken
• Baked Honey Sesame Chicken
• Sticky Asian Glazed Chicken
• Baked Kung Pao Chicken
• Slow Cooker Orange Chicken

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Firecracker Chicken

Amazing restaurant quality chicken that has just the right amount of sweet and the right amount of spice!

Course Dinner, Main Course

Cuisine Asian American

Keyword asian chicken, chicken recipes, firecraker chicken

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 6 Servings

Calories 531kcal

Author Alyssa Rivers

Ingredients

• 1/4 cup canola oil
• 4 chicken breasts boneless skinless
• Salt
• pepper
• 1 cup cornstarch
• 2 large eggs beaten

Sauce:

• 1/3 cup buffalo sauce if you like more heat use hot sauce, like Frank's brand
• 1 1/4 cup light brown sugar packed
• 1 tablespoon water
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes

Instructions

• Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
• In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.
• Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
• In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.
• I stirred the chicken every 15 minutes so that it coated them in the sauce.

Notes

Updated on November 4, 2020

Originally Posted on August 6, 2013

Nutrition

Calories: 531kcal | Carbohydrates: 65g | Protein: 34g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 151mg | Sodium: 815mg | Potassium: 639mg | Fiber: 1g | Sugar: 45g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

 

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