2 cups diagonally sliced carrot
8 chicken thighs (skinned)
12 garlic cloves, peeled
1 cup dry white wine
1 teaspoon dried thyme
Combine carrot, chicken, and garlic in a slow cooker, and add wine. Sprinkle with thyme, salt, and black pepper. Cover and cook on low heat setting for 8 hours. Remove carrot, chicken, and garlic with a slotted spoon. Place 1/3 cup carrot, 3 garlic cloves, and 2 chicken thighs in each of 4 shallow bowls. Spoon 2 tablespoons of reserved cooking liquid over each serving. Yield: 4 servings.
Calories 243; Fat 6.8; Protein 34.68; Carb 9.4g; Fiber 2g; Chol 141mg; Iron 2.8mg; Sodium 463mg; CAC 58MG 5 points