Greek Crockpot Chicken

By Tonya_Speed

Per serving: 268 Calories (kcal); 9g Total Fat; (33% calories from fat); 27g Protein; 16g Carbohydrate; 3g Fiber; 80mg Cholesterol; 402mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


(freezes well without the cheese)

Ingredients

• 6 skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons flour
• 8 ounces baby carrots
• 2 medium onions, cut into 6 thin wedges
• 1 6-ounce can tomato paste
• 1/2 cup dry red wine, or substitute apple juice
• 3 tablespoons water
• 2 tablespoons lemon juice
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon honey
• 1/3 cup crumbled Feta cheese

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Combine chicken and flour; toss to coat evenly with flour. Place in crockpot. Stir in carrots and onions. Combine tomato paste, wine (or juice), water, lemon juice, cumin and cinnamon; mix until well blended.
Stir into meat mixture. Cover and cook on low heat setting 6-7 hours or until chicken is tender. Stir in honey. Sprinkle each serving with a small amount of cheese.

SERVING SUGGESTIONS: Serve with brown rice, baked winter squash and a simple green salad.
VEGETARIANS: Skip the chicken and use two cans (15 oz.) navy beans, drained and rinsed. Follow the recipe otherwise and the serving suggestions.