Thyme Chicken and Mushrooms

This fuss-free dinner is perfect for casual entertaining. The chicken cooks in a slow cooker, freeing your time to visit with guests.

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8 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 7 hrs to 8 hrs
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Thyme Chicken and Mushrooms
Ingredients
5
cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and oyster
1
1/2
cup chopped carrot
1/4
cup dried tomato pieces (not oil-packed)
3/4
cup chicken broth
1/4
cup dry white wine or chicken broth
3
tablespoons quick-cooking tapioca
1
teaspoon dried thyme, crushed
1/2
teaspoon dried basil, crushed
1/2
teaspoon garlic salt
1/4
teaspoon pepper
3
pounds chicken thighs or drumsticks (with bone), skinned
4 1/2
cups hot cooked plain and/or spinach linguine or fettucine, or hot cooked rice
Directions
  1. In a 4- to 5-quart crockery cooker combine mushrooms, onion, carrot, and dried tomato pieces. Pour chicken broth and wine over all. Sprinkle with tapioca, thyme, basil, garlic salt, and pepper. Place chicken pieces on top of vegetables.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To serve, arrange chicken and vegetables over pasta or rice; spoon juices on top. Makes 6 servings.
Nutrition Facts (Thyme Chicken and Mushrooms)
    Per serving:
  • 360 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 107 mg chol.,
  • 350 mg sodium,
  • 39 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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