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Ingredients
- 6 skinned chicken thighs (about 2 lbs)
- 6 skinned chicken drumsticks (about 1-3/4 lbs)
- 1 tsp canola oil
- 1/3 C finely chopped onion
- 2 garlic cloves, minced
- 1/3 C dry wine
- 1 (14.5 oz) can stewed tomatoes, undrained and chopped
- 1/2 tsp dried italian seasoning
- 1/2 tsp salt-free lemon-herb seasoning
- 1/4 tsp salt
- 1/4 tsp dried tarragon
- 1/4 tsp crushed red pepper
- 3 C hot cooked rice
Preparation
Step 1
1. Trim fat from chicken. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken; cook 5 to 7 minutes or until browned, turning occasionally. Place chicken in a 5-quart electric slow cooker. Repeat procedure with remaining chicken.
2. Add onion and garlic to pan; sauté 2 minutes. Add wine, scraping pan to loosen browned bits. Add tomatoes; remove from heat. Stir in Italian seasoning and next 4 ingredients (through red pepper). Pour tomato mixture over chicken in slow cooker. Cover and cook on LOW for 5 hours. Serve chicken and tomato sauce over rice.
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