Nutrition per serving may change if servings are adjusted.
2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 green, yellow, or red sweet peppers, cut into strips
4 cloves garlic, minced
12 chicken drumsticks, skinned (about 3- ½ pounds)
½ cup chicken broth
¼ cup dry white wine
2 tablespoons quick-cooking tapioca
2 bay leaves
1 teaspoon dried oregano, crushed
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 (14.5 ounce) can diced tomatoes, undrained
⅓ cup tomato paste
Hot cooked pasta or rice
In a 5- or 6-quart slow cooker combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Cover vegetables with the chicken. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3- ½ hours.
Remove chicken and keep warm. Remove bay leaves and discard. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook 15 minutes longer on high-heat setting. To serve, spoon vegetable mixture over chicken and pasta.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.