Recipe - Easy Crock-Pot Chicken

1 One half pound Chicken drumsticks, (6)
skinned
3 pound Skinless chicken thighs, (6
thighs)
1/3 cup Dry white wine
One fourth cup Instant chopped onion
2 teaspoon Chickenflavored bouillon
granules
One half teaspoon Dried Italian seasoning
One half teaspoon Saltfree lemonherb
seasoning
One fourth teaspoon Garlic powder
One fourth teaspoon Dried tarragon
One fourth teaspoon Crushed red pepper
14 One half ounce Nosaltadded stewed
tomatoes, undrained and
chopped
6 cup Hot cooked rice

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 highheat
setting for 1 hour.

Reduce heat setting to low, and cook for 3One half hours. Yield: 6 servings
(serving size: 1 chicken drumstick, 1 chicken thigh, about One half 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 : CrockPots 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 MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.