Herbed Crock-Pot Chicken

By Tonya_Speed

Per serving: 960 Calories (kcal); 14g Total Fat; (13% calories from fat); 51g Protein; 154g Carbohydrate; 4g Fiber; 135mg Cholesterol; 2607mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Ingredients

• 1 ½ pounds skinned chicken drumsticks (6 pieces)
• 1 pounds skinless chicken thighs (6 pieces)
• 2 tablespoons olive oil, divided
• 1/3 cup dry white wine -- or skip
• 1 onion -- chopped
• 1/3 cup chicken broth
• ½ teaspoon dried Italian seasoning
• 1 15-oz. can white beans -- drained
• ¼ teaspoon garlic powder
• ¼ teaspoon dried tarragon
• ¼ teaspoon crushed red pepper
• 14 ½ ounces stewed tomatoes -- undrained, and chopped
• 6 cups brown rice -- cooked

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a skillet heat olive a bit at a time, and brown the chicken in batches. Keep adding more oil until all the chicken has been browned.

Place browned chicken in a crockpot; stir in wine and everything else up to tomatoes. Cover with lid, and cook on high for 4-5 hours or low, 6-8 hours. The last hour of cooking is when you add the tomatoes.

SERVING SUGGESTIONS: Serve with the rice (included in recipe), steamed broccoli and baked sweet potatoes.