Brown chx in olive oil sprinkled with salt and pepper. Brown on
both sides.
Brown onions and add wine, stir in rest.
Transfer to slow cooker. Cook 4-5 hours until tender.
Sprinkle basil before serving (I used dried) and serve with
couscous.
I used orzo.
250 calories 494 salt
Originally Submitted
12/9/2020
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