- 4-6 boneless, skinless chicken thighs
- 1/2 cup white wine
- 1.5-2 cups carrots (or veggie of your choice) I used carrots and loved the flavor combination
- 1/2 cup Parmesan cheese
- 2 tablespoons olive oil
- 2 tsp dried basil
- 1 tablespoon minced garlic (or 3 fresh cloves, minced)
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Place all ingredients in crock pot. Mix well. Cook on low about 6 hours. Shred chicken or leave whole pieces. It is great either way!
Each recipe makes 5-6 servings. Each serving (with carrots) contains approximately 176 calories, 11 grams of fat, 2.7 grams saturated fat, 60 mg cholesterol, 3.5 carbs, .7 grams fiber, 1.9 grams sugar, and 13 grams of protein.