Recipe and Photo by: Better Homes and Gardens
This classic Italian dish tastes even better when allowed a long stew in the slow cooker. Serve with hot cooked pasta or rice.
sliced fresh mushrooms
onions, cut into wedges
green, yellow, or red sweet pepper, cut into strips
chicken drumsticks, skinned (about 3-1/2 pounds)
teaspoon dried oregano leaves
14-1/2-ounce can diced tomatoes
1. Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.
2. Cover; 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; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta.
4. Makes: 6 servings
nutritional info per serving
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