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Herbed Chicken and Mushrooms
Herbed Chicken and Mushrooms
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From: Diabetic Living Magazine
Chicken is slowly simmered in a mushroom and white wine sauce with herbs, then served on whole wheat pasta or brown rice for a soul-satisfying meal.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 5 cups sliced assorted fresh mushrooms (such as shiitake, button, cremini, and oyster)
- 1 medium onion, chopped ( ½ cup)
- 1 medium carrot, chopped ( ½ cup)
- ¼ cup dried tomato pieces (not oil-packed)
- ¾ cup reduced-sodium chicken broth
- ¼ cup dry white wine or reduced-sodium chicken broth
- 3 tablespoons quick-cooking tapioca
- 1 teaspoon dried thyme, crushed
- ½ teaspoon dried basil, crushed
- ½ teaspoon salt
- ¼ to ½ teaspoon black pepper
- 12 small chicken thighs and/or drumsticks (about 3 pounds total), skinned
- 3 cups hot cooked whole wheat and/or spinach fettuccine or linguine, or hot cooked brown rice
- Snipped fresh basil (optional)
Preparation
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Prep
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Ready In
- In a 4- to 5-quart slow cooker, combine mushrooms, onion, carrot, and dried tomato pieces. Add chicken broth and wine. Sprinkle with tapioca, thyme, dried basil, salt, and pepper. Add chicken pieces to cooker.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
- Transfer chicken and vegetables to a serving platter. Spoon some of the cooking liquid over the top. Serve with hot cooked pasta. If desired, garnish with fresh basil.
- 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.
- Serving size: 2 chicken thighs, ⅔ cup vegetable mixture, and ½ cup cooked noodles
- Per serving: 306 calories; 7 g fat(2 g sat); 5 g fiber; 29 g carbohydrates; 33 g protein; 23 mcg folate; 107 mg cholesterol; 4 g sugars; 1,784 IU vitamin A; 2 mg vitamin C; 35 mg calcium; 3 mg iron; 415 mg sodium; 691 mg potassium
- Nutrition Bonus: Vitamin A (36% daily value)
- Carbohydrate Servings: 2
- Exchanges: 4 lean protein, 1½ starch, 1 vegetable
