Makes 4 servings. Each serving has 360 calories and six grams of fat.
What You Need
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, crushed
• 1 teaspoon oregano
• 2 teaspoons chili powder
• 8 skinless chicken thighs
• 1/2 cup chicken broth
• 2 tablespoons red wine
• 1 10-oz. package frozen peas, thawed
• 2 cups rice, cooked
• 2 tablespoons fresh-chopped cilantro
What To Do
1. Combine salt, pepper, garlic, oregano and chili powder in small bowl, then sprinkle spices over both sides of chicken pieces. Place chicken in slow cooker.
2. Pour broth and wine over chicken, then cover and cook on low 5-6 hours.
3. Remove chicken and cover to keep warm. Turn crockpot to high heat and add peas.
4. Cover; cook on high 7-10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve
