Chicken and Mushrooms
Recipe from
Better Homes and Gardens
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.
Servings:
Makes: 4 servings
Ingredients
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2 cupssliced fresh mushroomssee savings
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1 14-1/2-ounce candiced tomatoes with basil, garlic, and oreganosee savings
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1 mediumred sweet pepper, cut into bite-size stripssee savings
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1 mediumonion, thinly slicedsee savings
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1/4 cupdry red wine or canned beef brothsee savings
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2 tablespoonsquick-cooking tapiocasee savings
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2 tablespoonsbalsamic vinegarsee savings
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3 clovesgarlic, mincedsee savings
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2 to 2-1/2 poundsmeaty chicken pieces (breasts, thighs, and/or drumsticks), skinnedsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonpaprikasee savings
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1/4 teaspoonground black peppersee savings
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Hot cooked pastasee savings
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
Per serving: 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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