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.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
8 hrs 28 mins


Ingredient Checklist


Instructions Checklist
  • Place chicken thighs in a 3 1/2- 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.

Nutrition Facts

1 cup chicken mixture and about 1/3 cup noodles per serving
234 calories; protein 19.6g; carbohydrates 33g; dietary fiber 6.7g; sugars 7.2g; fat 4g; saturated fat 0.8g; cholesterol 57.3mg; vitamin a iu 8107.6IU; vitamin c 12.2mg; folate 24.6mcg; calcium 49.2mg; iron 2.5mg; magnesium 27.3mg; potassium 429.4mg; sodium 163.1mg.

1 1/2 vegetable
, 1 1/2 starch, 2 lean protein