Italian Chicken Dinner
Yield
6 servingsPrep
15 minCook
5 hrsReady
6 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cabbage
cut into wedges |
*
|
| 1 | medium |
onions
sliced and seperated into rings |
|
| 4 | ounces |
mushrooms, canned
canned, drained |
|
| 2 | tablespoons |
tapioca, quick-cooking
|
|
| 3 | pounds |
chicken
cut-up, skinned, and frozen |
|
| 15 | ounces |
tomato sauce
bottled, extra thick & meatless |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
cabbage
cut into wedges |
*
|
| 1 | medium |
onions
sliced and seperated into rings |
|
| 115.6 | ml/g |
mushrooms, canned
canned, drained |
|
| 3E+1 | ml |
tapioca, quick-cooking
|
|
| 1.4 | kg |
chicken
cut-up, skinned, and frozen |
|
| 433.5 | ml/g |
tomato sauce
bottled, extra thick & meatless |
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
In crockpot, place cabbage wedges, onion, and mushrooms.
Sprinkle tapioca over vegetables.
Place frozen chicken pieces atop vegetables, pour spaghetti sauce over chicken.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4½ to 4½ hours.
Transfer to a serving platter. Sprinkle with parmesan cheese.
