Recipe and Photo by: Better Homes and Gardens
This slow cooker take on a familiar Italian favorite is filled with hearty chicken, mushrooms, onions and herbs.
sliced fresh mushrooms
onions, cut into wedges
yellow, green, or red sweet pepper, cut into strips
chicken drumsticks, skinned (about 3-1/2 pounds total)
teaspoon dried oregano leaves, crushed
teaspoon ground black pepper
14-1/2-ounce can diced tomatoes, undrained
Shredded basil (optional)
1. In a 5- to 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.
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.
3. Remove chicken and keep warm. Discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more. To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings.
Please use alcohol responsibly.
nutritional info per serving
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