Makes: 6 servings
Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)
Ingredients
· 1/3 cup all-purpose flour
· 3 1/2 to 4 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
· 2 tablespoons olive oil
· 2 cups thinly sliced fresh cremini and/or button mushrooms
· 1 14.5-ounce can diced tomatoes, drained
· 1 1/4 cups chopped green sweet pepper (1 large)
· 1 cup chopped onion (1 large)
· 1 cup chopped carrots (2 medium)
· 1/2 cup I use Chicken broth but you can use white wine
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper
· 2 tablespoons snipped fresh basil
· 2 tablespoons snipped fresh Italian (flat-leaf) parsley
· 1 teaspoon fresh thyme leaves
Directions
1. Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.
2. Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.
Nutrition Facts
· Servings Per Recipe 6 servings
· Calories310,
· Total Fat (g)8,
· Saturated Fat (g)2,
· Monounsaturated Fat (g)4,
· Polyunsaturated Fat (g)1,
· Cholesterol (mg)110,
· Sodium (mg)445,
· Carbohydrate (g)16,
· Total Sugar (g)6,
· Fiber (g)3,
· Protein (g)38,
· Vitamin C (DV%)55,
· Percent Daily Values are based on a 2,000 calorie diet
