1/2 tsp. Salt
1/4 tsp. Pepper
1 Clove Garlic — crushed
1 tsp. Oregano
2 tsp. Chili Powder
8 Chicken Thighs Without Skin
1/2 C. Chicken Broth
2 T. Wine Red
1 10 Oz. Peas, Frozen — thawed
2 C. Rice, Cooked
2 T. Cilantro — fresh chopped

In a small bowl, combine salt, pepper, garlic, oregano and chili powder. Sprinkle spice mixture over both sides of chicken pieces. Place chicken in slow cooker. Pour broth and wine over chicken. Cover and cook on low 5 to 6 hours. Remove chicken and cover to keep warm. Turn control to high. Add peas. Cover and cook on high 7 to 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.

4 servings
358 Calories
6g Fat
4g Dietary Fiber