WEIGHT WATCHERS CHICKEN, SAUSAGE, AND WHITE BEAN STEW

4 carrots, quartered lengthwise and sliced

1 leek, cleaned and chopped, white and light green parts only
2 garlic cloves, finely chopped
1 1/2 tsps herbs de Provence OR Italian seasoning
3 (5-oz each) skinless chicken thighs
3 slices turkey bacon, cut into 1/4-inch slices
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
1/4 tsp salt
1/4 tsp black pepper
3 oz (3/4 cup) turkey kielbasa, halved lengthwise and sliced
1 can (19-oz) cannellini beans, rinsed and drained

Combine the carrots, leek, garlic, and herbs de Provence in a 5 or 6-quart slow cooker or crockpot.

Spray a large nonstick skillet with nonstick cooking spray and set over medium heat.  Add the chicken and cook until browned, about 4 minutes.  Turn chicken and sprinkle bacon around the chicken.  Cook, stirring the bacon occasionally, until the chicken and bacon are browned, about another 4 minutes.

Transfer the chicken and bacon to the cooker.  Add the wine, broth, salt, and pepper to the skillet; bring to a boil, scraping up browned bits from the bottom of the pan.  Pour the broth mixture over the chicken.  Top with the kielbasa and beans.  Cover and cook until the chicken and vegetables are fork tender.  This will take about 3 to 4 hours on high or 6 to 8 hours on low.

Using a large, slotted spoon to transfer the chicken to serving plate and let stand until cool enough to handle.  It should be cooled enough in about 15 minutes.  Remove the bones from chicken and discard.  Cut the chicken into bite-sized pieces.  Stir chicken back into the slow cooker.  Cover and cook on high until chicken is hot, about 2 minutes.

Yield: 6 servings (about 1 1/2 cups each)
Per serving: 242 cal, 7 g fat, 2 g sat fat, 0 g trans fat, 42 mg chol, 651 mg sod, 23 g carbs, 5 g fiber, 21 g pro, 98 mg calc
WW point values = 5