Place onion, green pepper and mushrooms in bottom of CROCK-POT, add chicken pieces. Combine garlic, tomatoes, tomato paste, salt, pepper, herbs and wine in a large (4 cup) measuring cup and pour over vegetables and chicken.
Cover and cook on Low for 6-8 hours [High 2 1/2 to 4 hours]
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 37 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 79.4mg||24 %|
|Sodium 144.3mg||5 %|
|Potassium 1071.7mg||28 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 14.1g|
|Protein 28.3g||40 %|
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Calories per serving: 219
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