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.



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Servings: 4
Prep Time: 25 mins
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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 - 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. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 307.34, Fat, total (g) 7.52, chol. (mg) 92, sat. fat (g) 2.08, carb. (g) 23.14, Monosaturated fat (g) 2.72, Polyunsaturated fat (g) 1.76, fiber (g) 1.87, sugar (g) 11.8, pro. (g) 33.2, vit. A (IU) 1554.89, vit. C (mg) 66.13, Thiamin (mg) 0.18, Riboflavin (mg) 0.4, Niacin (mg) 12.04, Pyridoxine (Vit. B6) (mg) 0.7, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 763.75, Potassium (mg) 488.08, calcium (mg) 90.87, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet
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