Herbed Chicken and Mushrooms

By Valarie

Ingredients

• 5 cups sliced assorted fresh mushrooms (such as shiitake, button, cremini, and oyster)
• 1 medium onion, chopped (1/2 cup)
• 1 medium carrot, chopped (1/2 cup)
• 1/4 cup dried tomato pieces (not oil-packed)
• 3/4 cup reduced-sodium chicken broth
• 1/4 cup dry white wine or reduced-sodium chicken broth
• 3 tablespoons quick-cooking tapioca
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon black pepper
• 12 small chicken thighs and/or drumsticks (about 3 pounds total), skinned
• 3 cups hot cooked whole wheat and/or spinach fettuccine or linguine, or hot cooked brown rice
• Snipped fresh basil (optional)

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato pieces. Add chicken broth and wine. Sprinkle with tapioca, thyme, dried basil, salt, and pepper. Add chicken pieces to cooker.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Transfer chicken and vegetables to a serving platter. Spoon some of the cooking liquid over the top. Serve with hot cooked pasta. If desired, garnish with fresh basil.

Servings Per Recipe: 6 PER SERVING: 306 cal., 7 g total fat (2 g sat. fat), 107 mg chol., 415 mg sodium, 29 g carb. (5 g fiber, 4 g sugars), 33 g pro.

Vegetables (d.e): 1; Starch (d.e): 1.5; Lean Meat (d.e): 4