DIRECTIONS:
- In a 4- to 6-quart slow cooker, combine the chicken, carrots, onion, prunes, olives, garlic, flour, paprika, cumin, cinnamon, ginger, chicken broth, salt and pepper. Stir to combine.
- Cover and cook on low for 6 hours.
- When ready to serve, sprinkle with and cilantro or nuts (optional) and serve with lemon wedges.
NUTRITION INFORMATION
Yield: 4 Servings, Serving Size: 2 thighs with sauce and vegetables
- Amount Per Serving:
- Freestyle Points: 7
- Points +: 8
- Calories: 399 calories
- Total Fat: 13g
- Saturated Fat: g
- Cholesterol: 216mg
- Sodium: 843mg
- Carbohydrates: 24g
- Fiber: 5g
- Sugar: 10g
- Protein: 46g
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