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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
7 hrs 25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • In a 4- to 5-quart slow cooker combine mushrooms and whole onions. Stir in 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken to cooker.

  • Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.

  • Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables with foil to keep warm.

  • For sauce, skim fat from cooking liquid. Measure 1 3/4 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 1 3/4 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl combine 1/4 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 Facts

215 calories; protein 29.2g; carbohydrates 10.4g; dietary fiber 1.5g; sugars 4.5g; fat 5g; saturated fat 1.2g; cholesterol 107mg; vitamin a iu 63.4IU; vitamin c 2.7mg; folate 33.4mcg; calcium 16.3mg; iron 2mg; magnesium 31.1mg; potassium 515.3mg; sodium 342.2mg.