|2 cups||diagonally sliced carrot (about 8 ounces)|
|8||chicken thighs (about 2 pounds), skinned|
|12||garlic cloves, peeled|
|1/2 cup||dry white wine|
|1 tsp||dried thyme|
|1/4 tsp||black pepper|
Combine carrot, chicken, and garlic in an electric slow cooker, and add wine. Sprinkle with thyme, salt, and black pepper. Cover with lid; cook on low-heat setting for 8 hours.
Remove carrot, chicken, and garlic with a slotted spoon, reserving cooking liquid. Place 1/3 cup carrot, 3 garlic cloves, and 2 chicken thighs in each of 4 shallow bowls. Spoon 2 tablespoons of reserved cooking liquid over each serving.
Yield: 4 servings
CALORIES 243(25% from fat); FAT 6.8g (sat 1.7g,mono 2.1g,poly 1.7g); PROTEIN 34.6g; CHOLESTEROL 141mg; CALCIUM 58mg; SODIUM 463mg; FIBER 2g; IRON 2.8mg; CARBOHYDRATE 9.4g