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Category : Crock Pot and Slow Cooker
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Comment(s) : 0

Recipe

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



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