Serve this classic Italian stew plain or over whole-wheat penne. For a spicier flavour, add a pinch of crushed red pepper flakes at the start of cooking. PointsPlus® Value: 8.
Brought to you by Weight Watchers.
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lb(s) uncooked boneless skinless chicken thighs, cut into bite-size pieces
cup fresh mushrooms
strips green pepper, sliced (fresh or frozen)
cup uncooked onion, chopped (fresh or frozen)
clove garlic, minced
Tbsp canned tomato paste
oz canned fire-roasted crushed tomatoes
cup red wine (dry variety)
tsp dried oregano, crushed
tsp table salt, divided
tsp black pepper
Place chicken in a 3- to 5-quart slow cooker. Add mushrooms, green pepper, onion, garlic, tomato paste, tomatoes and juice, wine, oregano, 1/2 teaspoon of salt and black pepper.
Cover slow cooker; cook on high heat for 5 to 6 hours or on low heat for 6 to 8 hours. Taste just before serving and add remaining 1/4 teaspoon of salt if necessary. Yields about 1 cup per serving.