Chicken Legs Provencal

1 can (10-3/4 oz.) condensed golden mushroom soup, undiluted
1 tablespoon Worcestershire sauce
1/2 teaspoon each dried thyme
1/2 teaspoon ground black pepper
1/3 cup dry white wine or vermouth, water or chicken broth
4 ea. (2-1/4 lb.) chicken drumsticks and thighs, skin removed
1 medium red bell pepper, cut in thin strips
1/2 cup each sliced scallions and thawed frozen petite green peas

Whisk soup, Worcestershire sauce, thyme, pepper and wine in a 3 quart or larger crock pot/slow-cooker until blended. Stir in the chicken and the bell pepper.

Cover and cook on HIGH heat setting 4 to 5 hours or on LOW heat setting 7 to 9 hours until
chicken is tender.

Stir in scallions and peas. Cover; let stand 5 minutes to heat through.

Serves: 4.

Nutrition Information:
Per serving = 177 calories, 19 g protein, 12 g carbs, 3 g fiber, 5 g fat (1 g sat fat), 66 mg cholesterol, 726 mg sodium.


Crock-Pot Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel

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