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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 4 |
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You'll be surprised at how easily this tender chicken entree comes together, says Norlene Razak of Tye, Texas. It's simple, delicious and a great way to get your family to eat vegetables. Ingredients:
1 cup sliced fresh mushrooms |
4 chicken drumsticks, skin removed |
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed |
4 celery ribs, sliced |
1 cup sliced zucchini |
1 cup sliced carrots |
1 medium onion, sliced |
1 cup tomato juice |
1/2 cup chicken broth |
1 garlic clove, minced |
1/4 teaspoon paprika |
pepper to taste |
3 tablespoons cornstarch |
3 tablespoons cold water |
hot cooked rice |
Directions:
1. Place mushrooms and chicken in a 3-qt. slow cooker. Add the celery, zucchini, carrots, onion, tomato juice, broth, garlic, paprika and pepper. Cover and cook on low for 5 hours or until chicken is tender.
2. Remove chicken and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and vegetables. Serve with rice. Yield: 4 servings.
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