Instructions
Heat a large skillet over medium-high heat. Add chicken and sausage, cooking until browned, turning occasionally, about 8 minutes.
When
you are ready to assemble the crockpot: Add the chicken and sausage to a 6 quart crockpot. Add onion and mushrooms in a single layer. Sprinkle with garlic, chopped rosemary, oregano, and salt. Top with
artichoke hearts and bell peppers. Add broth and wine. Cover, cooking 8 to 10 hours on low or 4 to 5 hours on high, until chicken and veggies are tender. Just before you are ready to serve, stir in hot
cherry peppers. Serve, garnished with rosemary sprigs.
Nutritional Information per serving (1 cup): 205 Cal, 8 g Fat, 2 g Sat Fat, 0 g Trans Fat, 72 mg Chol, 604 mg Sod, 11 g Carb, 3 g Fib, 23 g
Prot, 34 mg Calc. Light Points: 4
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