Herbed Chicken and Mushrooms

Transform chicken legs and thighs into a mouthwatering dinner entree with this comforting slow cooker recipe. Assorted fresh mushrooms, carrots, onion, and tomatoes top a bed of fettuccine in this protein-packed chicken slow cooker meal. For added nutritional value, swap white pasta for a whole wheat or spinach variety.

Ingredients

3 pounds chicken thighs and/or drumsticks, skinned

1 tablespoon oil

5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster

1 red onion, cut into wedges

1/2cup chopped carrot (1 medium)

1/4cup dried tomato pieces (not oil-packed)

3/4cup chicken broth

1/4cup dry white wine or chicken broth

3 tablespoons quick-cooking tapioca, crushed

1 teaspoon dried thyme, crushed

1/2teaspoon garlic salt

1/2teaspoon dried basil, crushed

1/4teaspoon ground black pepper

4 1/2cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice

Directions

If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, 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.

Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.

Nutrition Facts (Herbed Chicken and Mushrooms)

360 kcal cal., 7 g fat (2 g sat. fat, 107 mg chol., 350 mg sodium, 39 g carb., 3 g fiber, 34 g pro.

Percent Daily Values are based on a 2,000 calorie diet