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Chicken with Sweet Peppers
Source: dLife

Slow cooked chicken thighs with sweet peppers and mushrooms sauce.

Prep Time: 25 minutes
Cook Time: 4 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 395.7
Total Carbs 8.7 g
Dietary Fiber 1.3 g
Sugars 3.1 g
Total Fat 18.7 g
Saturated Fat 6.1 g
Unsaturated Fat 0.1 g
Potassium 182.2 mg
Protein 48.7 g
Sodium 334.5 mg
Dietary Exchanges
, 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 oz  fresh mushrooms
2 each  medium shallots
2 1/2 lb  boneless skinless chicken thighs
0 1/4 cup  low sodium chicken broth
0 1/4 cup  white wine
1 tsp  dried basil
0 1/2 tsp  salt
0 1/4 tsp  black pepper
2 tbsp  cornstarch
2 tbsp  cold water
1 each  medium yellow bell peppers
1 each  medium red bell peppers
2 each  fresh tomatoes
0 1/2 cup  Cheese, parmesan, fresh, shredded
  1. In a 3 1/2 or 4 quart slow cooker place mushrooms and shallots. Add chicken.
  2. In a small bowl combine the broth, wine, basil, salt and black pepper. Pour over chicken in cooker.
  3. Cover and cook on low heat setting for 4 to 5 hours or on high heat setting for 2 to 2 1/2 hours.
  4. Transfer chicken and vegetables to a serving platter, reserving cooking liquid. Cover chicken and vegetables with foil to keep warm.
  5. If using low heat setting, turn to high heat setting.
  6. In a small bowl combine the cornstarch and water. Stir into liquid in cooker. Stir in sweet pepper strips.
  7. Cover and cook for 15 minutes or until thickened.
  8. Spoon sauce over chicken and vegetables.
  9. Top with tomatoes and Parmesan cheese (optional).

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