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(slow cooker recipe)
8 Boneless skinless chicken thighs
1/4 cup of unbleached flour (Bob's Red Mill)
1 Carrot, finely chopped
1 Can (14-1/2 oz.) stewed tomatoes, undrained
1 Tbsp. sun dried tomato vinaigrette dressing
1 Tbsp. juice from 1 lemon
Toss chicken with flour in slow cooker.
Add all remaining ingredients and stir. Cover with lid and cook on
LOW 6 to 8 hours (or HIGH 3 to 4 hours).
Stir chicken mixture until sauce is thickened. Serve over organic long grain brown rice.
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