This chicken ragout main dish is an easy choice for dinner. Made with carrots, onion, mushrooms, and tomatoes and flavored with rosemary and thyme, it cooks in the slow cooker and is served over whole-wheat noodles.
Nutrition per serving may change if servings are adjusted.
8 chicken thighs (about 3½ pounds total), skinned
2 14.5-ounce can no-salt-added diced tomatoes, drained
3 cups 1-inch carrot slices or baby carrots
1 large onion, cut into wedges (1 cup)
⅓ cup reduced sodium chicken broth
2 tablespoons white wine vinegar
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
¼ teaspoon black pepper
8 ounces fresh button mushrooms, sliced
1 teaspoon olive oil
3 cups hot cooked whole-wheat noodles
Snipped fresh parsley (optional)
Place chicken thighs in a 3½- or 4-quart slow cooker (see Tip). In a large bowl stir together tomatoes, carrots, onion, broth, vinegar, rosemary, thyme and pepper. Pour over chicken in cooker.
Cover and cook on low-heat setting for 8 to 10 hours.
Just before serving, in a large nonstick skillet cook and stir mushrooms in hot oil over medium-high heat for 8 to 10 minutes or until golden. Remove chicken from cooker. Remove chicken from bones; discard bones. Stir chicken and mushrooms into mixture in cooker. Serve chicken mixture over hot cooked noodles. If desired, sprinkle each serving with parsley.
Tip: 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.