Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Main dish
Low fat Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
4 Lg boneless chicken breasts
-- (Remove all skin)
1 Can mushroom pieces -- drained
1 Can artichoke hearts -- drain
1 Bunch green onions -- chopped
Sauce-
1 Tablespoon Qk-cooking tapioca -- (heaping
2 Tablespoons Fresh lemon juice -- *
1 Teaspoon Dried oregano
1 Teaspoon Garlic powder
1 Env. low-sod. ckn bouillon
1/3 Cup Low-cal Italian salad dsg.
1/2 Cup White wine
1 Teaspoon Worcestershire sauce -- **
Spray crock inside with Vegetable Spray. Place drained mushrooms,
drained artichoke hearts and chopped green onions in bottom of crockpot.
Sprinkle vegetables with a heaping Tablespoon of quick-cooking tapioca
and 1 envelope of chicken bouillon (I use MBT brand of low-sodium chicken
bouillon, but any will do). If you're using granulated bouillon, use
about a heaping teaspoon. Place well-washed and dried boneless chicken
breasts (all skin and fat removed). Combine remaining sauce ingredients
and pour on top of chicken and vegetables. Cover and set crockpot on
High. Cook 5-6 hours or until tender. The tapioca thickens the sauce
while it cooks (you can't even guess the tapioca is in there later). I
used Minute Maid fresh frozen lemon juice because I don't like the taste
of Real-Lemon and I didn't have a fresh lemon on hand. ** I use Angostura
brand low-sodium worcestershire
