Crockpot Chicken Portabello

This a crockpot Weight Watchers PointsPlus recipe. It's so delicious and easy to make. Portabello mushrooms and chicken with a mustard cream sauce!

Ingredients:

• 3 portabello mushroom caps, sliced
• 2 garlic cloves, minced
• 3 1/2 to 4 lbs. meaty chicken pieces, skinned
• 2 tsp. dried rosemary, crushed
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 cup reduced sodium chicken broth
• 1/4 cup dry white wine
• 1/2 cup light sour cream
• 1 Tbsp. Dijon mustard
• 2 cups shredded romaine lettuce
• fresh rosemary sprigs (optional)

Directions:

Place mushrooms and garlic in a 4 to 5 quart slow cooker. Sprinkle chicken with dried rosemary, salt, and pepper. Place chicken on mixture in cooker. Pour broth and wine over mixture in cooker.

Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.

Transfer chicken to a cutting board and shred meat using 2 forks. Transfer chicken and mushrooms to a serving platter lined with lettuce; discard cooking liquid.

For mustard cream: In a small bowl combine sour cream and mustard. Serve mustard cream with chicken and mushrooms. If desired, garnish with fresh rosemary sprigs.

Nutrition Information: Calories 209; Total Fat (g)7; Saturated Fat (g)2; Monounsaturated Fat (g)1; Polyunsaturated Fat (g)1; Cholesterol (mg)96; Sodium (mg)393; Carbohydrate (g)4; Total Sugar (g)3; Fiber (g)1 Protein (g)31; Vitamin C (DV%)11; Calcium (DV%)7; Iron (DV%)9.
Percent Daily Values are based on a 2,000 calorie diet.

Source: http://crockpot-weight-watchers-recipes.blogspot.com

By Jim from Kansas City, KS