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Herbed Chicken And Mushrooms

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Makes: 3 servings adjust
MAKES: 6 servings
YIELD: 2/3 cup chicken & vegetable mixture, and 1/2 cup cooked noodles per serving
CARB GRAMS PER SERVING: 29

Directions

Ingredients

  • 2 12 cups Sliced Mushrooms, assorted (or 1 pack of cremini)
  • 14 cup Carrot, chopped
  • 14 cup Onion, chopped
  • 18 cup Sun-Dried Tomatoes, (not oil-packed)
  • 12 cup Chicken Broth
  • 12 teaspoon Dried Thyme, crushed
  • 1 12 tablespoons Tapioca, dried instant pudding mix
  • 14 teaspoon Dried Basil, crushed
  • 14 teaspoon Salt
  • 18 teaspoon Black Pepper
  • 1 14 pounds Chicken Tenderloin, strips cut into 1' pieces

Step 1

In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato pieces. Add chicken broth. Sprinkle with tapioca, thyme, dried basil, salt, and pepper. Add chicken pieces to cooker.
 

Step 2

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Ingredients

  • 1 12 cups Spinach Linguine, hot, cooked (or whole wheat)

Step 3

Transfer chicken and vegetables to a serving platter. Spoon some of the cooking liquid over the top. Serve with hot cooked pasta. If desired, garnish with fresh basil.
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