Place sliced onion in bottom of crock-pot. Add chicken -- you can either use a whole chicken or chop it up in pieces. Stir together tomato paste (as indicated, I used 1 can of "regular" tomato paste and 1 can with garlic), creole seasoning (I used Konriko brand), pepper, garlic, herbs, and 1/4 cup of wine. I went against "tradition" and used a red wine. I like the way reds blend with tomato sauces. In this case, I used a light Chianti. Pour over chicken. Pour remaining wine over chicken as well. Cover and cook on LOW for 7 to 9 hours (HIGH 3 to 4 hours). Serve chicken over hot buttered spaghetti, vermicelli, fettucini, or other pasta.
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|Serving Size: 1 Serving (521g)|
|Recipe Makes: 4|
|Calories from Fat: 460 (55%)|
|Amt Per Serving||% DV|
|Total Fat 51.2g||68 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 11g|
|Cholesterol 252mg||78 %|
|Sodium 331.2mg||11 %|
|Potassium 1752.3mg||46 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 17.7g|
|Protein 67.5g||96 %|
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Calories per serving: 844
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