Serve this Italian mushroom-laden classic with plenty of pasta to sop up all the chunky tomato sauce.

Source: Parents Magazine
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Ingredients

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Directions

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  • Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.

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  • Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

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Instructions Checklist
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  • Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

214 calories; total fat 6g; saturated fat 2g; cholesterol 69mg; sodium 291mg; carbohydrates 13g; fiber 2g; protein 25g; vitamin aIU; vitamin c 22mg; calcium 50mg; iron 2mg.

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