Microwave mushrooms, bacon, onion, tomato paste, garlic and thyme in bowl, stirring occasionally, until vegetables are softened, about 5 minutes. Transfer to slow cooker. Stir in wine, tapioca, 1/2 teaspoon salt and 1/2 teaspoon pepper. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook 3-4 hours on low.
Transfer chicken to serving dish and remove skin. Stir parley into braising liquid, season with salt and pepper and pour sauce over chicken. Serve over egg noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 194 (47%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 61.3mg||19 %|
|Sodium 560.9mg||19 %|
|Potassium 565.8mg||15 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 39.7g|
|Protein 13.1g||19 %|
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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: 415
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