2 tablespoons snipped fresh Italian (flat-leaf) parsley
1 teaspoon fresh thyme leaves
1. Place flour in a plastic bag. Add chicken pieces, a few at a time, shaking to coat. In an extra-large nonstick skillet, heat oil over medium-high heat. Cook chicken, half at a time if necessary, in hot oil about 12 minutes or until browned, turning occasionally. Transfer chicken to a 5- to 6-quart slow cooker.
2. Add mushrooms to skillet; cook and stir over medium-high heat for 3 minutes. Transfer mushrooms to cooker. Add drained tomatoes, sweet pepper, onion, carrots, wine, salt, and pepper to mixture in cooker.
3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Before serving, stir in basil, parsley, and thyme.
Servings Per Recipe 6 servings
Total Fat (g)8,
Saturated Fat (g)2,
Monounsaturated Fat (g)4,
Polyunsaturated Fat (g)1,
Total Sugar (g)6,
Vitamin C (DV%)55,
Percent Daily Values are based on a 2,000 calorie diet