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Home
> Recipes > Low Carb Crockpot > Chicken Merlot with Mushrooms
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Chicken Merlot with Mushrooms
Ingredients
- 3 cups sliced fresh mushrooms
- 1 cup chopped onion (1 large)
- 2 cloves garlic, minced
- 2 1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks), skinned
- 3/4 cup chicken broth
- 1 6-ounce can tomato paste
- 1/4 cup dry red wine (such as Merlot) or chicken broth
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
- 2 teaspoons sugar or no-calorie, heat-stable, granular sugar substitute (Splenda)(optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Hot cooked whole wheat pasta (optional)
- 3 tablespoons finely shredded Parmesan cheese
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Prep: 25 Minutes
Cook: Low 7 to 8 Hours, High 3 1/2 to 4 Hours
Makes: 6 Servings
Slow Cooker: 3 1/2- or 5-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 3 1/2 to 5 quart slow cooker place mushrooms, onion, and garlic. Place chicken on top of vegetables. In a bowl combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar (if using), salt, and pepper. Pour over chicken.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil. If desired, serve over pasta. Sprinkle with Parmesan cheese.
Nutrition Fact per Serving: 306 cal. 12 g total fat(5 g sat. fat), 89 mg chol., 595 mg sodium, 13 g carb, 2 g fiber, 35 g pro.
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