SLOW-COOKER HERBED CHICKEN AND VEGETABLES

Slow-Cooker Herbed Chicken and Vegetables image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h

Yield 6

Number Of Ingredients 16

6 teaspoons vegetable oil
6 chicken drumsticks
6 chicken thighs
Salt and pepper
1/2 cup pearl onions, peeled
1/4 teaspoon salt
4 cloves garlic, finely chopped
2 cups Progresso™ chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
2 dried bay leaves
1 lb carrots, sliced diagonally
1 lb fresh baby portabella mushrooms, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup fresh Italian (flat-leaf) parsley leaves
1 tablespoon fresh lemon juice

Steps:

In 12-inch skillet, heat 4 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper; add to skillet. Cook about 10 minutes, turning once, until browned. Remove from skillet; keep warm. In skillet, heat remaining 2 teaspoons oil over medium heat. Add onions and 1/4 teaspoon salt. Cook 10 minutes. Add garlic; cook 15 seconds. Stir in broth. Cook until reduced by half.
Spray 6-quart slow cooker with cooking spray. Pour onion mixture into slow cooker. Stir in thyme, bay leaves and carrots. Top with chicken. Cover; cook on Low heat setting 6 to 8 hours. Stir in mushrooms. Cover; cook 20 to 30 minutes longer. Remove chicken and vegetables from slow cooker. Discard bay leaves. Increase heat setting to High. Mix cornstarch and water; add to slow cooker, stirring with whisk. Cook and stir 2 minutes, until thickened. Stir in parsley and lemon juice. Serve chicken, vegetables and sauce over mashed potatoes, if desired.

Nutrition Facts : Calories 250, Carbohydrate 12 g, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 410 mg