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Prep Time: 25 Minutes Cook Time: 395 Minutes |
Ready In: 420 Minutes Servings: 6 |
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Ingredients:
2 cups sliced fresh mushrooms |
1 cup sliced celery |
1 cup chopped carrot |
2 medium onions, cut into wedges |
1 green bell pepper, cut into strips |
4 cloves garlic, minced |
12 chicken drumsticks, skinless |
1/2 cup chicken broth |
1/4 cup dry white wine |
2 tablespoons quick-cooking tapioca |
2 bay leaves |
1 teaspoon oregano |
1 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/3 cup tomato paste |
hot cooked noodles |
Directions:
1. In a 6-quart crock pot, add mushroom, celery, carrot, onions, bell pepper, and garlic; mix gently.
2. Place chicken on top of vegetables.
3. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and, pepper.
4. Cover and cook on LOW for 6-7 hours.
5. Remove chicken and keep warmed.
6. Remove and discard bay leaves.
7. Turn crock pot to HIGH setting.
8. Stir in tomatoes and their juice, and tomato paste; add more salt and pepper if desired.
9. Cover and cook 15 minutes.
10. On individual plates, spoon hot cooked noodles, then place chicken on top of noodles, then spoon vegetable mixture on top of chicken.
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