A slow-cooker meal
Instructions: Layer the chicken, tomatoes, onions, mushrooms, wine, spices, and herbs in 3 1/2-quart slow cooker. Cover and cook on LOW for 4 to 5 hours. Dissolve arrowroot in cold juice, add to slow cooker, cover and cook on HIGH for 15 to 20 minutes, until sauce has thickened. Combine fruit, cinnamon, and vanilla. Toss; then divide between 4 serving bowls and set aside. Cook frozen vegetables as package directs. Drain and transfer to four small salad plates. Whisk vinegar, mustard, extra virgin olive oil and water. Drizzle over vegetables. Transfer hot chicken and sauce to four shallow serving bowls. Garnish with pine nuts and serve immediately with vegetables.