Chicken and Vegetables with Herbs

Chicken and Vegetables with Herbs

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From: Diabetic Living Magazine

Start this in the morning and you'll be greeted with wonderful aromas after work. Just fill the slow cooker and turn it on!

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces fresh button mushrooms, halved
  • 1½ cups frozen small whole onions
  • ½ cup reduced-sodium chicken broth
  • ¼ cup dry red wine or reduced-sodium chicken broth
  • 2 tablespoons tomato paste
  • ½ teaspoon garlic salt
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon dried thyme, crushed
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 8 small chicken thighs and/or drumsticks (about 2 pounds total), skinned
  • Reduced-sodium chicken broth
  • ¼ cup reduced-sodium chicken broth
  • 2 tablespoons flour
  • 3 cups hot cooked mashed potatoes (optional) (optional)
  • Fresh parsley sprigs (optional)


  • Prep

  • Ready In

  1. In a 4- to 5-quart slow cooker combine mushrooms and whole onions. Stir in ½ cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken to cooker.
  2. Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3½ hours.
  3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables with foil to keep warm.
  4. For sauce, skim fat from cooking liquid. Measure 1¾ cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 1¾ cups total liquid. Transfer liquid to a medium saucepan. In a small bowl combine ¼ cup broth and the flour until smooth; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.
  • Tips: 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 and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 2 chicken pieces, scant ½ cup vegetable mixture and ½ cup sauce
  • Per serving: 215 calories; 5 g fat(1 g sat); 2 g fiber; 10 g carbohydrates; 29 g protein; 33 mcg folate; 107 mg cholesterol; 4 g sugars; 63 IU vitamin A; 3 mg vitamin C; 16 mg calcium; 2 mg iron; 342 mg sodium; 515 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 3½ lean meat, ½ fat

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