Recipe: Slow cooker wine and tomato braised chicken

Crock-Pots are making a comeback, and for good reason.

Slow cooked dishes are ideal for making ahead and reheating. Leftovers can be enjoyed for several days. And, a slow cooker provides advantages for healthy cooking by stretching small amounts of meat with flavorful sauces and a generous portion of vegetables.

Here, chicken thighs cook in a simple herb-infused tomato and wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy. There’s plenty of sauce, so serve it over brown rice. Steamed broccoli or sautéed broccoli rabe tossed with olive oil and a splash of lemon juice complete the meal.

Ingredients

Directions

1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.

2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.

3. Place chicken thighs in a 4 quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on high or 6 hours on low. Remove the bay leaf if it was added. Serve sprinkled with parsley.

Per serving: 260 calories; 13 g fat ( 4 g sat , 5 g mono ); 88 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 492 mg sodium; 392 mg potassium. Nutrition Bonus: Vitamin C & Zinc (18% daily value)