Crock Mock Morock Chicken

INGREDIENTS: (Serves 6)

6 boneless skinless chicken breast halves, cut into 1

inch cubes (easy to cut when partially frozen)

18-oz. canned diced tomatoes, undrained

1 large red bell pepper, seeded, de-ribbed and chopped

1 1/2 cups onion, chopped

1/4 cup raisins

3 tablespoons tomato paste

1/3 cup low sodium chicken broth or vegetable broth

4 cloves garlic, pressed

1 tablespoon ground cumin

3 tablespoons peanut butter

COOKING INSTRUCTIONS: In a skillet, brown chicken pieces well on all sides. Place un-drained tomatoes, bell

pepper, onion, raisins, tomato paste, chicken broth or vegetable broth, garlic and cumin in slow cooker; blend well.

Place chicken on top of this mixture. Cover and cook on Low for 6 to 7 hours, or until chicken is tender. Stir in

peanut butter.

NUTRITION per serving: 253 Calories; 11g Fat; 27g Protein; 11g Carbohydrate; 2g Dietary Fiber; 73mg

Cholesterol; 155mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.

SERVING SUGGESTIONS: Whole wheat couscous and garlic-sautéed spinach.

Crock Cooker Menu-Mailer Vol 2 Week 21 ISSN: 1548-5471 © Leanne Ely, All rights reserved. www.savingdinner.com

THIS MENU MAY NOT BE FORWARDED TO ANYONE. YOU WILL BE UNSUBSCRIBED.