• 2 lbs. boneless skinless chicken thighs, fat trimmed, cut into 1-1/2 inch pieces
• 1-2/3 cups canned diced tomatoes, undrained
• 6 ounces tomato paste
• 1 onion, chopped
• 2 cups carrots, diced
• 1 Tbs. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. dried thyme, crushed
• 1/2 tsp. rosemary, crumbled
• 2 cloves garlic, crushed
• 1/2 tsp. black pepper
• 1/2 cup fresh orange juice
• 1-1/2 tsp. sugar
• 2 Tbs. orange peel, grated
• 2 Tbs. lemon juice
• 4 slices of cooked bacon, crumbled

Combine first 13 ingredients and half the orange zest in an electric slow cooker on low heat. Mix thoroughly. Cover and cook 6 to 61/2 hours, or until chicken is cooked throughout. Stir in lemon juice and remaining orange zest. Serve sprinkled with crumbled bacon.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 426, fat 25.3g, 53% calories from fat, cholesterol 131mg, protein 30.4g, carbohydrates 20.4g, fiber 4.7g, sugar 9.8g, sodium 551mg, diet points 10.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.2, Bread: 0.0, Lean meat: 3.9, Fat: 2.8, Sugar: 0.3, Very lean meat protein: 0.0

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The recommended wines are: Pinot Noir, Chablis, or Zinfandel.