This time of year, I find myself using my slow cooker at least once or twice a week. It’s so easy to make a delicious, healthy meal and it makes the house feel so warm, I almost forget it’s cold outside. Here’s a recipe I make over and over – Puttanesca Chicken from Better Homes and Gardens Slow Cooker Favorites Made Healthy. I vary the pasta – sometimes orzo, other times whole wheat spaghetti. Last week, I used couscous. Yum!

Prep: 20 minutes
Cook: Low 6 hours, High 3 hours
Makes: 6 servings
Slow Cooker Size: 3-1/2 – 4 quart

Ingredients:
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks) skinned
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 26-ounce jar pasta sauce with olives
2 tablespoons drained capers
1 teaspoon finely shredded lemon peel
3 cups hot cooked orzo (rosamarina)

Directions:

1. Place chicken in a 3-1/2 to 4-quart slow cooker. Sprinkle with the salt and pepper. For sauce, in a medium bowl stir together pasta sauce, capers, and lemon peel. Pour over chicken.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Serve chicken and sauce over hot cooked orzo.

Nutritional Information per Serving:
315 calories, 8g total fat (2g saturated fat), 77mg cholesterol, 678 mg sodium, 30g carbohydrate, 3g fiber, 30g protein

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