Rating: 4 stars
15 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 9

Serve this saucy dish over polenta or pasta. Transform leftovers into soup: Shred the chicken, and place in a pot with sauce. Add unsalted chicken stock, diced zucchini, and diced carrots; simmer until veggies are tender.

Phillip Rhodes
Recipe by Cooking Light March 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
25 mins
total:
4 hrs 25 mins
Yield:
Serves 8 (serving size: 1 thigh and about 1/2 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place flour in a shallow dish; dredge chicken in flour, shaking off excess.

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  • Heat a large skillet over medium-high heat. Add oil; swirl. Add half of chicken; cook 4 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Reduce heat to medium. Add onion, bell pepper, and garlic; sauté 4 minutes. Add wine; bring to a boil. Simmer 2 minutes. Add bell pepper mixture, tomato puree, and next 6 ingredients (through diced tomatoes) to slow cooker. Cover and cook on LOW for 4 hours or until chicken is tender. Sprinkle with parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

307 calories; fat 11.4g; saturated fat 2.9g; mono fat 5.1g; poly fat 2.1g; protein 29.8g; carbohydrates 17.4g; fiber 3g; cholesterol 153mg; iron 2.7mg; sodium 458mg; calcium 52mg.
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