Chicken and Mushrooms
Fresh mushrooms come in all shapes and sizes. Small whole button mushrooms make for a great presentation when serving this meal, but if unavailable, use sliced button mushrooms or baby bellas as a substitute.
Ingredients
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2 cups sliced fresh mushrooms
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1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano
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1 medium red sweet pepper, cut into bite-size strips
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1 medium onion, thinly sliced
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1/4 cup dry red wine or canned beef broth
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2 tablespoons quick-cooking tapioca
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2 tablespoons balsamic vinegar
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3 cloves garlic, minced
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2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and/or drumsticks), skinned
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1/4 teaspoon salt
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1/4 teaspoon paprika
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1/4 teaspoon ground black pepper
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Hot cooked pasta
Directions
1.
Combine mushrooms, undrained tomatoes, the red sweet pepper, onion, wine, tapioca, balsamic vinegar, and garlic in a 5- to 6-quart slow cooker. Place chicken pieces on top. Combine salt, paprika, and black pepper; sprinkle on the chicken.
2.
Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3.
Serve chicken in shallow bowls with mushroom-tomato sauce and cooked pasta.
4.
Makes: 4 servings
Nutrition information
Calories 307.3, Total Fat 7.5 g, Saturated Fat 2.1 g, Monounsaturated Fat 2.7 g, Polyunsaturated Fat 1.8 g, Cholesterol 92 mg, Sodium 763.8 mg, Carbohydrate 23.1 g, Total Sugar 11.8 g, Fiber 1.9 g, Protein 33.2 g. Daily Values: Vitamin A 0%, Vitamin C 112%, Calcium 9%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Golden Chicken with Noodles
You can do other fun things while this delightful chicken cooks itself in the slow cooker, making a fabulous sauce in the process.
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