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Main dishes

Thyme Chicken and Mushrooms

Thyme Chicken and Mushrooms recipe
Recipe and Photo by: Better Homes and Gardens
These slow-cooker chicken thighs just need a little thyme. And mushrooms. Even cooked with white wine, they come in at less than 400 calories a serving.
time
prep:
25 min
total:
7 hr 25 min
servings
total:
6 servings

What You Need

5
cups  sliced assorted fresh mushrooms, such as shiitake, button, crimini, and oyster
1
medium  onion, chopped
1/2
cup  chopped carrot
1/4
cup  dried tomato pieces (not oil-packed)
3/4
cup  chicken broth
1/4
cup  dry white wine or chicken broth
3
tablespoons  quick-cooking tapioca
1
 teaspoon dried thyme, crushed
1/2
 teaspoon dried basil, crushed
1/2
 teaspoon garlic salt
1/4 to 1/2
 teaspoon pepper
3
 pounds chicken thighs or drumsticks (with bone), skinned
4 1/2
cups  hot cooked plain and/or spinach linguine or fettucine, or hot cooked rice

Make It

1. In a 4- to 5-quart crockery cooker combine mushrooms, onion, carrot, and dried tomato pieces. Pour chicken broth and wine over all. Sprinkle with tapioca, thyme, basil, garlic salt, and pepper. Place chicken pieces on top of vegetables.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To serve, arrange chicken and vegetables over pasta or rice; spoon juices on top. Makes 6 servings.

K:63153v0:148091     Copyright - © [1994-2013] Meredith Corporation
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