low-cal feeds a crowd quick

chicken ragoût

►make ahead up to 12 hours

Prep: 20 minutes Chill: up to 12 hours Cook: 8 to 10 hours (low) Makes: 8 servings

• 8 chicken thighs, skinned (about 3½ pounds total)
• 2 14.5-ounce cans no-salt-added diced tomatoes, drained
• 3 cups 1-inch carrot slices or baby carrots
• 1 large onion, cut into wedges (1 cup)
• ⅓ cup reduced-sodium chicken broth
• 2 tablespoons white wine vinegar
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme, crushed
• ¼ teaspoon black pepper
• 8 ounces fresh button mushrooms, sliced
• 1 teaspoon olive oil
• 3 cups hot cooked whole wheat noodles
•   Snipped fresh basil or Italian (flat-leaf) parsley (optional)

1. Place a disposable slow cooker liner in a 3½- or 4-quart ceramic slow cooker liner. Place chicken thighs in slow cooker liner. In a large bowl stir together tomatoes, carrots, onion, broth, vinegar, rosemary, thyme, and pepper. Pour over chicken. Using a twist tie, close the disposable liner. Place the ceramic liner in the refrigerator overnight. (To serve today, cover and cook as directed in Step 2.)

2. Place ceramic liner in the slow cooker. Remove the twist tie from the disposable liner. Cover and cook on low-heat setting for 8 to 10 hours.

3. Just before serving, in a large nonstick skillet cook and stir mushrooms in hot oil over medium-high heat for 8 to 10 minutes or until golden. Remove chicken from cooker. Remove chicken from bones; discard bones. Stir chicken and mushrooms into ragoût in cooker. Serve ragoût over hot cooked noodles. If desired, sprinkle servings with basil.

Per serving: 234 cal., 4 g fat (1 g sat. fat), 57 mg chol., 163 mg sodium, 33 g carb., 7 g fiber, 20 g pro.