Mediterranean Chicken

MAKES: 4 SERVINGS
PREP: 30 MINS
COOK: 7 HRS TO 8 HRS (LOW) OR 3 1/2 TO 4 HOURS (HIGH)

 

 

 

 


Ingredients

2 cups sliced fresh mushrooms

1 6 ounce jar marinated artichoke hearts, undrained and large pieces cut up

1/4 cup sliced pittled Kalamata olives or green olives

3 tablespoons quick-cooking tapioca

2 1/2 – 3 pounds bone-in chicken thighs and/or drumsticks, skin removed

1 tablespoon dried Italian seasoning, crushed

1/8 teaspoon salt

3/4 cup reduced-sodium chicken broth

1/4 cup dry white wine or reduced-sodium chicken broth

3 – 4 roma tomatoes, chopped

6 ounces dried linguine pasta


Directions
  1. In a 3 1/2- or 4-quart slow cooker combine the mushrooms, artichoke hearts, and olives. Sprinkle with tapioca. Place chicken pieces on vegetables; sprinkle with Italian seasoning and salt. Add broth and wine. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
  2. Cook pasta according to package directions; drain. Stir tomatoes into cooker. Serve chicken mixture over linguine.

Nutrition Facts (Mediterranean Chicken)

Per serving: 482 kcal , 11 g fat (2 g sat. fat , 2 g polyunsaturated fat , 2 g monounsaturated fat ), 160 mg chol. , 1040 mg sodium , 48 g carb. , 4 g fiber , 6 g sugar , 43 g pro.