INGREDIENTS
Nonstick cooking spray
3 LBS chicken thighs, skinned
1 envelope dry beefy onion soup mix
2 cups quartered fresh mushrooms
1 1/2 cups frozen small whole onions
3 medium carrots, cut into 3 1/2 inch sticks
1/2 cup dry red wine
Hot cooked mashed potatoes (optional)
Snipped fresh parsley (optional)
DIRECTIONS
1. Lightly coat an unheated large skillet with cooking spray. Preheat skillet over medium heat. Cook chicken thighs, several at a time in the hot skillet until brown. Drain fat.
2. Place chicken thighs in a 3 1/2 or 4quart crock pot. Sprinkle with dry soup mix. Add mushrooms, onions and carrots. Pour wine over all.
3. Cover and cook on LOW 5 to 6 hours or HIGH 2 1/2 to 3 hours.
If desired serve with mashed potatoes and sprinkle with parsley.
YIELD: 4 servings (Weight Watcher Points = 7)
Weight Watchers PointsPlus=7
Nutrition Information
* Servings Per Recipe 4 servings
* Calories320
* Total Fat (g)8
* Saturated Fat (g)2
* Cholesterol (mg)161
* Sodium (mg)782
* Carbohydrate (g)15
* Fiber (g)2
* Protein (g)42
*Percent Daily Values are based on a 2,000 calorie diet.