Italian Chicken

By Better Homes
Oct. 22, 2009

Prep: 20 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)
 

Ingredients

• 1/2  of a medium head cabbage, cut into wedges (about 12 ounces)
• 1  medium onion, sliced and separated into rings
• 1  4 1/2-ounce jar (drained weight) sliced mushrooms, drained
• 2  tablespoons quick-cooking tapioca
• 2  to 2 1/2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
• 2  cups purchased meatless spaghetti sauce
•   Grated Parmesan cheese
•   Hot cooked pasta (optional)

Directions

1. In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.
 

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked pasta. Makes 4 to 6 servings.

 

Nutrition Facts

• Calories 300,
• Total Fat (g) 9,
• Saturated Fat (g) 3,
• Cholesterol (mg) 94,
• Sodium (mg) 662,
• Carbohydrate (g) 24,
• Fiber (g) 4,
• Protein (g) 35,
• Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes

 

Editor’s Note: We would like to know what you think. dan@youngchronicle.com