Rating: 3 stars
14 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 5

Asparagus, garlic, and bacon give Creamy Basil Chicken homey goodness. Use leftover chicken to make chowder or even chicken sandwiches.

Source: Better Homes and Gardens


Recipe Summary test

25 mins
3 hrs 30 mins
3 hrs 55 mins
4 servings plus additional chicken for Chicken and Wild Rice Chowder


Ingredient Checklist


Instructions Checklist
  • In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.

  • Cover; cook on high-heat setting 3 to 3-1/2 hours or low-heat setting 6 to 7 hours.

  • Meanwhile, snap off and discard woody bases from asparagus. Cut into 2 to 3-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.

  • Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store as directed below.* Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.


* To store chicken breast halves, wrap tightly and refrigerate up to 3 days.

Nutrition Facts

556 calories; fat 21g; cholesterol 132mg; saturated fat 9g; carbohydrates 43g; mono fat 3g; poly fat 2g; insoluble fiber 5g; sugars 8g; protein 47g; vitamin a 3012.6IU; vitamin c 104.5mg; thiamin 0.4mg; riboflavin 0.6mg; niacin equivalents 17mg; vitamin b6 1.1mg; folate 125mcg; vitamin b12 0.4mcg; sodium 892mg; potassium 903mg; calcium 121.2mg; iron 4.7mg.