• 490minutes
  • 774calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B9, B12
MineralsIodine, Chromium, Silicon

Ingredients Jump to Instructions ↓

  1. 1 1/2 cup(s) Swanson® Chicken Stock

  2. 2 teaspoon(s) garlic powder

  3. 2 can(s) (about 14 1/2-oz. each) diced Italian-style tomatoes

  4. 4 cup(s) (about 12 oz.) mushrooms , cut in half 2 large (about 2 cups) onions , chopped 3 pound(s) chicken parts , skin removed 1/4 cup(s) cornstarch

  5. 1 1/4 package(s) (16 oz. or 10 cups cooked) spaghetti , cooked and drained

Instructions Jump to Ingredients ↑

  1. Stir 1 cup stock, garlic powder, tomatoes, mushrooms and onions in a 5- to 6-quart slow cooker. Add the chicken and turn to coat.

  2. Cover and cook on LOW for 7 to 8 hours (or on HIGH for 4 to 5 hours) or until the chicken is cooked through. Remove the chicken from the cooker and keep warm.

  3. Stir the cornstarch and remaining stock in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Serve with the chicken and spaghetti.

  4. Serving Suggestion: Serve with a tomato and cucumber salad with fresh basil and Italian vinaigrette. For dessert serve almond biscotti.


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