Notes: I have not made this yet.
12 boneless skinless chicken thighs (about 3 lbs.)
2 medium green peppers, chopped
1 can (14 1/2 oz.) diced tomatoes with basil, oregano & garlic, undrained
1 can (6 oz.) tomato paste
1 medium onion, sliced
1/2 cup reduced sodium chicken broth
1/4 cup dry red wine or add'l reduced sodium chicken broth
3 garlic cloves, minced
3/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
2 Tbsp. water
1. Place chicken in a 4 qt. slow cooker. In a small bowl, combine the green peppers, tomatoes, tomato paste, onion , broth, wine, garlic, salt & pepper. Cover & cook on low for 8 - 10 hours or until chicken is tender.
2. Combine cornstarch & water until smooth; gradually stir into slow cooker. Cover & cook on high 30 minutes longer or until sauce is thickened.
Serving: 1 chicken thigh w/ scant 1/2 cup sauce = 9 gram fat
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