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Slow Cooker Lemon Tarragon Chicken and Mushrooms
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Servings
6
servings
Ingredients
1x
2x
3x
2
cups
low sodium chicken broth
1/2
cup
lemon juice
1/2
cup
white wine
or use additional broth
1
teaspoon
lemon zest
1
tablespoon
dried tarragon
1
cup
chopped onion
4
cloves
garlic
pressed
1
teaspoon
sea salt
1/2
teaspoon
freshly ground black pepper
6
boneless skinless chicken breast halves
4-oz.
2
cups
sliced white button mushrooms
Instructions
In a slow cooker, combine all ingredients except mushrooms; stir well.
Cover and cook on LOW for 6 hours. Stir in mushrooms then cook for an additional 30 minutes or until mushrooms are tender – careful to not overcook!
Serve and enjoy!
Notes
SERVING SUGGESTION:
Baked butternut squash and steamed broccoli spears.
VEGETARIAN:
Replace chicken with 30 ounces navy and/or garbanzo beans, drained and rinsed or homemade. Use vegetable broth.
KOSHER:
No changes necessary.
GLUTEN FREE:
Make sure broth and wine (if using) are gluten free.
NUTRITION:
Per Serving: 182 Calories; 2g Fat; 31g Protein; 7g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 564mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat. Points: 4
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