| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Chicken drumsticks, 6 |
| skinned | ||
| 3 | lb | Skinless chicken thighs, 6 |
| thighs | ||
| 1/3 | c | Dry white wine |
| 1/4 | c | Instant chopped onion |
| 2 | t | Chicken-flavored bouillon |
| granules | ||
| 1/2 | t | Dried Italian seasoning |
| 1/2 | t | Salt-free lemon-herb |
| seasoning | ||
| 1/4 | t | Garlic powder |
| 1/4 | t | Dried tarragon |
| 1/4 | t | Crushed red pepper |
| 14 1/2 | oz | No-salt-added stewed |
| tomatoes undrained and | ||
| chopped | ||
| 6 | c | Hot cooked rice |
INSTRUCTIONS
Trim fat from the chicken. Place chicken in an electric slow cooker; stir in wine and next 8 ingredients (wine through tomatoes). Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low, and cook for 3-1/2 hours. Yield: 6 servings (serving size: 1 chicken drumstick, 1 chicken thigh, about 1/2 cup sauce, and 1 cup rice). Per serving: 632 Calories; 14g Fat (21% calories from fat); 56g Protein; 63g Carbohydrate; 211mg Cholesterol; 815mg Sodium Serving Ideas : Serve the chicken and tomato sauce over rice. NOTES : Crock-Pots are wonderful because you can just combine everything in one pot and let it cook. In fact, I created this recipe by simply throwing all the ingredients together, and everyone liked it so much I served it again and again. -- Pat Frieler, Columbia, South Carolina. Recipe by: Cooking Light, June 1995, page 111 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 743
Calories From Fat: 203
Total Fat: 22.6g
Cholesterol: 347.1mg
Sodium: 1021mg
Potassium: 1248.6mg
Carbohydrates: 51.3g
Fiber: 3g
Sugar: 3g
Protein: 76.7g