Crock Pot Chicken In Wine And Mushroom Sauce Recipe

ingredients

1 large onion, finely chopped
2 cloves garlic, minced
2 large carrots, peeled & grated
8 ounces mushrooms, sliced
1 bay leaf
4 large chicken breast halves without skin
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon dry mustard
1/2 teaspoon salt, optional
1/4 teaspoon black pepper
3/4 cup red burgundy wine
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
10 ounces spaghetti pasta or other pasta
parsley sprigs for garnish

directions

In large crock pot, combine onion, garlic, carrots, mushrooms, and bay leaf. Arrange chicken over vegetables. Sprinkle with thyme, basil, mustard, salt, if desired, and black pepper.

In a cup, combine wine, tomato paste, and Worcestershire sauce. Stir to mix well. Pour over chicken. Cover and cook 1 hour on high. Stir. Reduce heat to low and cook an additional 5 to 6 hours or until chicken is done. Remove and discard bay leaf.

Cook pasta according to package directions and drain well in colander. Meanwhile, cut chicken into slices and return to sauce. Spoon individual portions of sauce and chicken over pasta. Garnish with parsley sprigs, if desired.

NOTE: Use large chicken breasts, smaller ones cook too quickly.

nutrition data

322 calories, 2 grams fat, 44 grams carbohydrates, 26 grams protein per serving. This recipe is low in fat.

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