Crockpot Garden Chicken Cacciatore over Polenta

www.mykitchenadventures1.blogspot.com
adapted from Healthy Cooking


Servings - 8   Serving Size - approx 1 cup or 1/8th recipe   Points Plus per Serving - 4 points+
( does not include polenta ) Calories - 157.3,   Total Fat - 3.4g,   Carb. - 13.1g,   Protein - 18.5g,   Fiber - 3.3g


9 skinless, boneless chicken thighs
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 cup green bell pepper, chopped
1 cup onion, chopped
1 large rib of celery, diced
2 large carrots, diced
1 small can sliced mushrooms, drained
3 cloves garlic, minced
1 bay leaf
1 - 14.5 oz. can of diced tomatoes with basil, oregano and garlic, undrained
1 - 6 oz. can tomato paste
1/2 cup fat free, reduced sodium chicken stock
1/4 cup dry red wine ( I used merlot ) 
2 TBS. balsamic vinegar
2 TBS cornstarch dissolved in a little water
2 cups chopped fresh baby spinach
additional salt and pepper, to taste

1.  Season chicken thighs with 1/2 tsp salt and 1/4 tsp pepper.  Spray liner of a 6 quart crockpot with cooking spray.  Place chicken thighs inside the bottom.  Add in the green pepper, onion, celery, carrots, mushrooms, garlic and bay leaf.  Open can of diced tomatoes and top the vegetables in the crock pot.  

2. In a small bowl, combine the tomato paste, chicken stock, wine and balsamic vinegar.  Mix well.  Pour on top of chicken.  Cover and cook on LOW for 8 - 10 hours or until the chicken is tender.  Remove bay leaf and discard. 

3.  Add in the chopped spinach and the cornstarch dissolved in water.  Stir and allow to cook for another 20 minutes on HIGH or until the sauce has thickened.  Season with additional salt and pepper to taste.  Serve over polenta slices, pasta or rice.  ( Polenta, pasta or rice NOT included in nutritional information)

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