Ingredients
Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.
Serves 4
Per Serving: Calories 239, Calories from Fat 20, Total Fat 2.3g (sat 0.5g), Cholesterol 82mg, Sodium 161mg, Carbohydrate 19.2g Fiber 4.3g, Protein 35.5g lowfatcooking.about.com/od/poultrydishes/r/crockchickmush.htm
- 1 large onion, roughly chopped
- 1 large carrot, diced
- 1 large stick celery, sliced
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 1 1/4 pounds boneless, skinless chicken breasts, cut into pieces
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 cup red wine
- 3/4 cup fat-free, low-sodium chicken broth
- 1/4 cup tomato paste
- Cornstarch slurry to thicken, if desired
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.
Serves 4
Per Serving: Calories 239, Calories from Fat 20, Total Fat 2.3g (sat 0.5g), Cholesterol 82mg, Sodium 161mg, Carbohydrate 19.2g Fiber 4.3g, Protein 35.5g lowfatcooking.about.com/od/poultrydishes/r/crockchickmush.htm