Slow Cooker Herbed Chicken and Mushrooms
- If desired, in a large skillet cook chicken in hot oil over medium-high heat until brown on all sides. Drain off fat.
- In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken 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.
From the Test Kitchen
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport liner with food inside.
Nutrition Facts (Slow Cooker Herbed Chicken and Mushrooms)
- Per serving:
- 360 kcal ,
- 7 g fat
- (2 g sat. fat ,
- 107 mg chol. ,
- 350 mg sodium ,
- 39 g carb. ,
- 3 g fiber ,
- 34 g pro.