Cold weather got you down? Here’s another low sodium slow cooker recipe to the rescue! Assemble the ingredients in the pot before you go out, and six hours later dinner’s ready. Please save yourself the hassle of having to wade through the stew after cooking to discard unwanted bits. Opt for boneless and skinless chicken parts and you’re in for a virtually effortless feast. Apart from the EATING. 🙂
Serves 8.
SODIUM CONTENT: 174.9 mg per serving
INGREDIENTS
4 lbs. skinless and boneless chicken parts, rinsed well
2 c. red wine
2 c. water
2/3 c. cranberry juice
1/2 c. red wine vinegar
1 medium onion, diced (1 to 1 1/2 c.)
2 carrots, peeled and sliced (about 1 c.)
2-3 stalks celery, sliced (about 1 c.)
1 medium potato, peeled and diced (about 1 c.)
1 T. minced garlic (3 cloves)
1 t. dried marjoram
1 t. dried thyme
1 t. ground sage
1/2 t. freshly ground black pepper
1/2 t. ground rosemary
1/8 t. ground nutmeg
DIRECTIONS
Plug in slow cooker and set heat to high. Arrange chicken in the pot and pour liquids over top. Add cut veggies, garlic and seasonings. Turn chicken once or twice, rearranging as necessary. Cover well and cook 6 hours. Serve as is or spoon over cooked egg noodles or rice for extra heft.
