Categories: Slow Cooker
Ingredients
- 2 cups cubed peeled eggplant
- 2 cups sliced mushrooms
- 1 1/4 cups chicken broth
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 1 1/2 tsp flour
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 6 chicken breasts
- flour
- 3 tbsp dry sherry
- 1/4 tsp salt
- 1/4 tsp black pepper
- 14 oz can artichoke heats, drained
- 12 oz uncooked egg noodles
Directions
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Combine eggplant, mushrooms, broth, onion, garlic, 1 1/2 tsp flour, oregano, basil and thyme in slow cooker. Cover and cook on HIGH 1 hr.
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Coat chicken very lightly with additional flour. Generously spray large nonstick skillet with cooking spray; heat over medium heat until hot. Cook chicken 10-15 minutes or until browned on all sides.
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Remove vegetables to bowl with slotted spoon. Layer chicken in slow cooker; return vegetables to slow cooker. Add sherry, salt and pepper. Reduce heat to LOW; cover and cook 6-6 1/2 hrs or until chicken is no longer pink in center and vegetables are tender.
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Stir in artichokes; cover and cook 45 minutes to 1 hr or until heated through. Cook noodles according to package directions. Serve chicken stew over noodles.