 | | Directions |
- Spread half of the tomato sauce over the bottom of the slow cooker. Add pepper, onion, celery, carrot, mushrooms, and garlic. Cover with chicken pieces.
- Mix the remaining tomato sauce with wine, soy sauce, and tapioca. Pour over chicken.
- Cook on HIGH about 3 hours, or on LOW about 6 hours.
- Delicious served over pasta, polenta, rice, or potatoes.
TIP: Slow cookers vary in temperature; therefore, the amount of time each food takes to cook completely will also vary. Get acquainted with the characteristics of your slow cooker to help you estimate whether a particular dish may require more or less time to cook than what is called for in the recipe. |
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Prep Time: 15 minutes
Cook Time: 3 hours
Container: 4 or 5-quart slow cooker
Servings: 4
|  | | Ingredients | | - | | 8 chicken thighs or legs, skin removed |
| - | | 1 cup tomato based Italian pasta sauce, homemade or purchased |
| - | | 1 sweet pepper, chopped |
| - | | 1 onion, chopped |
| - | | 1 stalk celery, sliced |
| - | | 1 large carrot, sliced |
| - | | 8 ounces mushrooms, sliced |
| - | | 2 garlic cloves, minced (or more to taste) |
| - | | 1/2 cup dry wine (substitute water and 2 teaspoons vinegar) |
| - | | 1 tablespoon soy sauce |
| - | | 2 tablespoons quick-cooking tapioca |
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