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| 1 1/2 x ca. 450 g | Chicken drumsticks, (6) skinned |
| 3 x ca. 450 g | Skinless chicken thighs, (6 thighs) |
| 1/3 Tasse | white wine dry |
| 1/4 Tasse | Instant chopped onion |
| 2 Teelöffel | Chicken-flavored bouillon granules |
| 1/2 Teelöffel | italien seasoning dried |
| 1/2 Teelöffel | Salt-free lemon-herb seasoning |
| 1/4 Teelöffel | garlic powdered |
| 1/4 Teelöffel | tarragon dried |
| 1/4 Teelöffel | red pepper crushed |
| 14 1/2 x ca. 30 g | No-salt-added stewed tomatoes, undrained and chopped |
| 6 Tasse | cooked rice hot |
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Trim fat from the chicken.
Place chicken in an electric slow cooker; stir in wine and next 8 ingredients (wine through tomatoes). Cover with lid, and cook on high-heat setting for 1 hour.
Reduce heat setting to low, and cook for 3-1/2 hours. Yield: 6 servings (serving size: 1 chicken drumstick, 1 chicken thigh, about 1/2 cup sauce, and 1 cup rice).
Per serving: 632 Calories; 14g Fat (21% calories from fat); 56g Protein; 63g Carbohydrate; 211mg Cholesterol; 815mg Sodium
one pot and let it cook. In fact, I created this recipe by simply throwing all the ingredients together, and everyone liked it so much I served it again and again. - Pat Frieler, Columbia, South Carolina.
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