Ingredients
- 4 chicken breasts (boneless)
- 1 bunch green onions (chopped)
- 1 env
- 3/8 low cal italian salad
- 1/2 cup wine (white)
- 2 tablespoons lemon juice (fresh)
- 1 tablespoon qk-cooking tapioca
- 1 teaspoon worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon oregano (dried)
- 1 package mushroom (pieces drained)
- 1 package artichoke hearts drain
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