Recipe and Photo by: Better Homes and Gardens
A slow-cooked stew-like dish made with chicken thighs and store-bought spaghetti sauce for easy Italian flavor. The not-so-secret base? Cabbage wedges!
head cabbage, cut into wedges (about 12 ounces)
onion, sliced and separated into rings
4 1/2-ounce jar (drained weight) sliced mushrooms, drained
2 to 2 1/2
pounds meaty chicken pieces (breasts, thighs, and drumsticks), skinned
purchased meatless spaghetti sauce
Hot cooked pasta (optional)
1. In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce 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. Transfer to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked pasta. Makes 4 to 6 servings.
nutritional info per serving
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