Recipe of the Month

Cook Time: 8 hours

• 1 medium onion, finely chopped
• 1 large leek, white part only, cleaned and sliced
• 1 8-ounce pack sliced mushrooms
• 8 ounces baby carrots
• 2 medium red potatoes cut into chunks
• 1 large stalk of celery, sliced
• 1 pound boneless, skinless chicken thighs
• 1 15-ounce can crushed tomatoes
• 1/2 cup fat-free, low-sodium chicken broth
• 1 bay leaf
• 1/2 tsp fresh thyme
• 1 small sprig rosemary
  

To prepare:

Coat bottom and sides of a 4-quart slow cooker with nonstick cooking spray. Place vegetables in the pot. Trim chicken thighs of excess fat and cut into pieces. Add chicken to the pot, followed by herbs, crushed tomatoes and chicken broth. Cover and cook on low for 7-9 hours.