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Slow Cooker Thyme Chicken and Mushrooms

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Slow Cooker Thyme Chicken and Mushrooms

WW Points
Makes 6 servings.

5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and oyster
1 medium onion, chopped
1/2 cup chopped carrot
1/4 cup dried tomato pieces (not oil-packed)
3/4 cup chicken broth
1/4 cup dry white wine or chicken broth
3 tablespoons quick-cooking tapioca
1 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon pepper
3 pounds chicken thighs or drumsticks (with bone), skinned
4-1/2 cups hot cooked plain and/or spinach linguine or fettucine, or hot cooked rice

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.

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.

One serving equals: Calories: 360, Total Fat: 7g (saturated fat: 2g, monounsaturated fat: 2g, polyunsaturated fat: 2g), Cholesterol: 107mg, Sodium: 350mg, Carbohydrate: 39g, Fiber: 3g, protein: 34g ++++ WWP: 7