Chicken and Sun-Dried Tomatoes
Chicken and Sun-Dried Tomatoes
Joyce Shackelford
Green Bay, WI
Makes 8 servings
Prep. Time: 15 minutes
Cooking Time: 4-6 hours
Ideal slow-cooker size: 6-qt.
1 Tbsp. olive oil
3 lbs. boneless, skinless chicken breasts, cut in 8 serving pieces 2 garlic cloves,
minced
½ cup white wine
1½ cups fat-free, low-sodium chicken stock
1 tsp. dried basil
½ cup chopped, sun-dried tomatoes, cut into slivers 1. Heat oil in skillet. Add
several pieces of chicken at a time, but make sure not to crowd the skillet so
the chicken can brown evenly.
2. Transfer chicken to slow cooker as it finishes browning.
3. Add garlic, wine, chicken stock, and basil to skillet. Bring to a boil. Scrape
up any bits from the bottom of the pan.
4. Pour over chicken. Scatter tomatoes over the top.
5. Cover. Cook on low 4-6 hours.
—— PER SERVING ——
• 320 calories (70 calories from fat)
• 8g total fat (2g saturated, 0g trans)
• 145mg cholesterol
• 230mg sodium
• 2g total carbohydrate (0.5g fiber, 1g sugar)
• 54g protein
• 0%DV vitamin A
• 0%DV vitamin C
• 4%DV calcium
• 15%DV iron
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