Slow Cooker Paprika Chicken in Wine

Makes 4 servings

1/2 cup dry white wine
2 tsp. olive oil
1 lb. Boneless, skinless chicken breasts, trimmed of fat and cut into 4 pcs.
1 tsp. cumin seeds
1 tsp. mustard seeds
4 cloves garlic, minced
1 tbs. Paprika
1 large onion, thinly sliced
4 oz. mushrooms, sliced
Sprigs of parsley for garnish
Sweet red pepper rings, for garnish

Pour the wine into the crockery pot. Heat 1 tbs. of the oil in a skillet, and brown the chicken on both sides over med.-high heat, 3-5 min. Transfer the chicken to the crockery pot, and sprinkle on the cumin, mustard, garlic and paprika. Add the remaining oil to the same skillet and sauté the onions and mushrooms until lightly browned, 2-3 min. Spoon over the chicken. Cover and cook on LOW until the chicken is tender, 7-9 hrs. Garnish with the parsley and peppers.

Per serving: 268 cal , 7g fat , 1.5 g sat fat , 96 mg chol ,89 mg sod , 1.3 g fib