To ensure proper doneness, place ingredients in the slow cooker in the order listed in the recipe. Often, vegetables are added first and the meat last.
In a 3 1/2- to 5- quart slow cooker, place mushrooms, onion and garlic. Place chicken pieces on top of the vegetables. In a bowl, combine broth, tomato paste, wine or chicken broth, tapioca, sugar, salt and pepper. Pour over chicken.
Cover; cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Stir in fresh basil. To serve, spoon chicken, mushrooms, and sauce over hot cooked noodles. Sprinkle with Parmesan cheese.
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Serving Size: 1 Serving (435g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 442 | ||
Calories from Fat: 72 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 181.4mg | 56 % | |
Sodium 362.2mg | 12 % | |
Potassium 985.6mg | 26 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 34.3g | ||
Protein 54.6g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 442
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