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.
sliced assorted fresh mushrooms, such as shiitake, button, crimini, and oyster
dried tomato pieces (not oil-packed)
dry white wine or chicken broth
teaspoon dried thyme, crushed
teaspoon dried basil, crushed
1/4 to 1/2
pounds chicken thighs or drumsticks (with bone), skinned
hot cooked plain and/or spinach linguine or fettucine, or hot cooked rice
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.
Please use alcohol responsibly.
nutritional info per serving
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