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Crockpot Chicken with Potatoes and Olives
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Richard Lee Holbert
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Mar 07, 2009 11:15 PST
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Crockpot Chicken with Potatoes and Olives
3 pounds bone-in skinless chicken legs and thighs
2 pounds peeled baking potatoes cut into 3/4-inch pieces
1 large green bell pepper cut into thin strips
1 medium chopped onion
1 (15-ounce) can tomato sauce
1/2 cup dry white wine or fat-free chicken broth
1/2 cup rinsed green olives with pimento
1-1/2 tablespoons minced garlic
1-1/2 tablespoons olive oil
1/2 teaspoon each salt and pepper
1 bay leaf broken in half
Place chicken in a 4-1/2-quart or larger crockpot. In large bowl,
combine remaining ingredients; mix well. Spoon over chicken. Cover and
cook 5 hours on high or 8 hours on low or until chicken is cooked
through and tender and potatoes are tender. Discard bay leaf halves and
serve.
Makes 10 servings.
Per serving: 319 calories, 27 grams protein, 14 grams fat (38 percent
calories from fat), 3.3 grams saturated fat, 21 grams carbohydrate, 89
milligrams cholesterol, 567 milligrams sodium, 3 grams fiber.
Source : Woman's Day magazine
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