Combine spices in a small bowl. Clean out and skin chicken. Rub chicken down with mixed spices. Place chicken breast side down on slow cooker. Core the stem area out of the tomatoes. Put on the top of the chicken. Add wine. Cook on low for 7-8 hours. Serve over cooked rice.
You can leave the skin on, but in the slow cooker it get a bit slimey and adds a ton of fat. Cooking the chicken breast down makes very tender moist breast meat without skin.
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|Serving Size: 1 Serving (2034g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1283 (38%)|
|Amt Per Serving||% DV|
|Total Fat 142.6g||190 %|
|Saturated Fat 40.5g||202 %|
|Monounsaturated Fat 58.3g|
|Polyunsanturated Fat 31.3g|
|Cholesterol 690mg||212 %|
|Sodium 2432mg||84 %|
|Potassium 3912.1mg||103 %|
|Total Carbohydrate 299.1g||88 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 278.5g|
|Protein 200.4g||286 %|
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Calories per serving: 3356
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