Slow Cooker Chicken, Potatoes and Mushrooms

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By using healthy and fresh ingredients, this slow cooker recipe provides essential vitamins and minerals your body needs plus its super delicious.

Course: Dinner

Cuisine: Universal

Keyword: Diabetic-Friendly, Low-Carb, Slow Cooker

Servings: people

Calories: 334kcal

1 pound boneless and skinless chicken any cuts (breasts or thighs/drumsticks or mix)
1 teaspoon salt divided
1/4 teaspoon pepper
2 tablespoons extra virgin olive oil
2 tablespoons butter low-fat
1 garlic clove minced
1 onion medium, coarsely chopped
14 ounces mushrooms fresh
1 tablespoon worcestershire sauce
14 ounces potatoes peeled and cubed
1 cup vegetable broth
1 cup cream low-fat
1 1/2 tablespoons flour

Rub the chicken with the 1/2 teaspoon salt and some pepper.
Over medium heat, in a saucepan with extra virgin olive oil, brown both sides of the chicken.
Transfer the chicken to the slow cooker.
Discard the used oil in the saucepan then add new extra virgin olive oil and the butter.
Over medium heat, sautè the garlic and onions then add the mushrooms.
Toss for about 5 minutes then add the Worcestershire sauce. Toss for 3 more minutes.
Transfer the contents of the saucepan to the slow cooker.
Add the potatoes, broth, remaining 1/2 teaspoon salt and pepper to the slow cooker. Mix.
Set the slow cooker on low for 4 hours.
After 4 hours, separate the sauce and transfer it to a small saucepan.
Over medium heat, mix in the cream and the flour then whisk until slightly creamy.
Put the sauce back to the dish then serve while it is hot.

SmartPoints (Freestyle): 10