Sarah-Jane's New South Slow-Cooker Creamy Chicken with Roasted Peppers and Mushrooms
4 large chicken boneless, skinless chicken thighs (about ¾ pound)
2 stalks celery, sliced
1 medium onion, chopped (about 1 cup)
4 ounces portabella mushrooms, sliced
¾ cup jarred sliced roasted red peppers, drained
¼ cup all-purpose flour
½ teaspoon poultry seasoning blend
1 tablespoon minced fresh garlic
1/2 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup dry white wine
½ cup lower sodium chicken broth
½ cup half-and-half
4 100% whole grain English muffins, split and toasted
Toss the celery, onion, mushrooms, roasted red peppers, and garlic together with the flour in a slow cooker.
Place the chicken on top and season with the poultry seasoning and salt and pepper.
Pour the wine and broth over the top of the chicken and cover and cook for 5 to 6 hours on low.
About 10-15 minutes before serving, add the half-and-half and more seasoning, salt, and/or pepper, to taste, if desired. Stir to combine.
Cover and cook on low for another 5-10 minutes or until heated through and slightly thickened.
To serve, place the toasted and split English muffins on 4 plates. Top with equal amounts of the chicken mixture. Makes 4 servings.
Nutrition facts per serving (1 English muffin with ¼ chicken mixture): 360 calories, 10g fat, 4.5g saturated fat, 0g trans fat, 85mg cholesterol, 820mg sodium, 48g carbs, 5g fiber, 8g sugars, 25g protein.
Traditional Creamy Chicken with Roasted Red Peppers Nutrition facts per serving: 440 calories, 23g fat, 6g saturated fat, 0g trans fat, 85mg cholesterol, 920mg sodium, 33g carbs, 4g fiber, 9g sugars, 25g