8 chicken thighs, skinned
1/3 c. dry white wine
2 T. minced onion
2 cubes, crushed or 1-1/2 t. chicken bouillon
1/2 t. lemon-pepper seasoning
1/4 t. garlic powder
1/4 t. marjoram, crushed
1/4 t. crushed red pepper flakes
1 (14.5 oz.) can stewed tomatoes, undrained and chopped
Hot, cooked rice
Place chicken in the bottom of crock pot. In a bowl, mix remaining ingredients (excluding rice). Pour over chicken. Cover and cook on high for 2 hours. Reduce heat to low and cook for an additional 2-3 hours. Serve over rice.
Click here to see if there are any coupons available to go with this recipe!
Tips: This was a wonderful crock pot chicken dish. Chicken thighs or drumsticks can be used and the sauce will support 4-6 more pieces of chicken if you are cooking for a slightly larger crowd. I loved how easy this was to put together and since it didn't have to cook for a full 8 hours you can have a crock pot meal even if you put it together after lunch. Look for chicken pieces to go on sale at the store to have ready for this dish. I can usually find them for about 99¢/lb. I also shared this recipe at Smockity Frocks' What's in Your Crockpot?
Recipe adapted from Southern Living: Slow-Cooker Cookbook