8 ounces shiitake mushrooms, stemmed and sliced 1/2″ thick (3 cups)

2 large carrots, halved lengthwise, sliced 1/4″ thick (1 cup)

1/3 cup dry white wine

1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme

1 clove garlic, minced

1 teaspoon dried basil

1/4 teaspoon fennel seeds

1/4 teaspoon red-pepper flakes

4 each skinless chicken drumsticks and thighs (about 2 pounds)

2 small yellow summer squash, sliced into 3/4″-thick rounds

Thin strips basil leaves (optional)

 

In a 4-quart or larger slow cooker, combine the tomatoes (with juice), mushrooms, carrots, wine, thyme, garlic, basil, fennel seeds, and red-pepper flakes. Add the chicken and toss to coat. Place the squash on top. Cover and cook on low setting for 7 to 9 hours, or until the chicken and vegetables are tender. Serve with sauce. Garnish with basil, if desired.

 

Yield: 4 servings

Calories: 270

Fat: 5g

Fiber: 6g