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- 1 8 ounce package fresh mushrooms, halved (or quartered if large)
- 4 medium carrots, cut into 1/4-inch slices
- 1 1/2 cups frozen pearl onions
- Nonstick cooking spray
- 5 - 6 large chicken thighs, skin removed (2-1/4 to 2-1/2 pounds total)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup dry red wine
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons tapioca
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons herbs de Provence
- 3 cloves garlic, minced
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- 4 cups hot cooked whole grain wide noodles
1. In a 4- to 5-quart slow cooker combine mushrooms, carrots, and onions. Set aside.
2. Lightly coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle both sides of chicken thighs with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add chicken thighs to skillet, meaty sides down. Cook about 6 minutes or until brown, turning once. Add chicken to cooker.
3. Add wine to skillet; bring to boiling. Reduce heat; simmer for 2 minutes, using a wooden spoon to scrape up any browned bits from bottom and sides of skillet. Remove from heat. Stir in broth, tapioca, vinegar, herbs de Provence, garlic, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over chicken in cooker.
4. Cover and cook on low-heat setting for 5 to 5-1/2 hours or on high-heat setting for 2-1/2 to 2-3/4 hours.
5. Sprinkle with parsley; serve with noodles.
- Servings Per Recipe 6,
- cal. (kcal) 326,
- Fat, total (g) 5,
- chol. (mg) 80,
- sat. fat (g) 1,
- carb. (g) 40,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 6,
- sugar (g) 5,
- pro. (g) 26,
- vit. A (IU) 68,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 109,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 365,
- Potassium (mg) 513,
- calcium (mg) 40,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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