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Savory Chicken and Vegetables

Serves: 8
Total Calories: 367

Ingredients

8 boneless, skinless chicken thighs (about 1 1/2 pounds)
2 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
8 ounces frozen pearl onions, thawed
6 slices bacon, cooked and crumbled
2 cloves garlic, finely chopped
Bouquet Garni (see note)
1 (16-ounce) bag baby carrots, cut
1 pound small whole button mushrooms
2 tablespoons all-purpose flour
2 tablespoons cold water

Directions:

1. Place chicken in 5- to 6-quart slow cooker. Add remaining ingredients except mushrooms, flour and water.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Skim any fat from surface. Remove Bouquet Garni. Stir in mushrooms. Mix flour and cold water stir into chicken mixture. Increase heat setting to high. Cover and cook about 30 minutes or until thickened.
Note: To make Bouquet Garni: Tie 4 sprigs parsley, 2 dried bay leaves and 1 teaspoon dried thyme leaves in cheesecloth bag or place in tea ball.
1 SERVING: Calories 200 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 45mg:
Sodium 690mg Carbohydrate 12g (Dietary Fiber 3g) Protein 20g o % Daily Value: Vitamin A 100% Vitamin C 6% Calcium 4% Iron 12% o Exchanges: 2 Lean Meat, 2 Vegetable, 1/2 Fat o Carbohydrate Choices: 1

together
time

Set up a fondue for dessert! Get out the chocolate chips and melt them in the fondue pot or microwave. Let everyone have their own custard cup of melted chocolate with lots of dunkers such as fresh fruit, pieces of cupcakes or cut-up angel food cake


Nutritional Facts:

Serves: 8
Total Calories: 367
Calories from Fat: 101

This Savory Chicken and Vegetables recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.


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