This is recipe recommendation is from our friend, Laura J. Here's her tip for perfect chicken: “Chicken done right is very tender, falls off the bone. If it's too long it gets tough. Lots of crocks have different settings, so I always heat the chicken on high for 1 hour, then cook on low for 4 hours.”
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 small zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1 small green pepper, chopped
1 small onion, chopped
1 jar (24 ounces) spaghetti sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
2/3 cup dry red wine
1/3 cup chicken broth
1 Tbsp minced fresh parsley
2 garlic cloves, minced
1-1/2 tsp dried thyme
1-1/2 tsp curry powder
1/2 tsp pepper
2 Tbsp cornstarch
2 Tbsp cold water
Hot cooked rice
Place chicken and vegetables in a 5-qt. slow cooker. In a large bowl, mix spaghetti sauce, tomatoes, wine, broth, parsley, garlic and seasonings; pour over chicken. Cook, covered, on low 6-8 hours or until chicken is tender.
In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 15 minutes or until sauce is thickened. Serve with rice.
Nutrition Facts: 1 serving (calculated without rice): 452 calories, 16g fat (4g saturated fat), 115mg cholesterol, 1167mg sodium, 33g carbohydrate (17g sugars, 7g fiber), 44g protein.
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