Ingredients:1 3/4 cups Chicken Broth
1 tsp. Watkins Garlic powder
2 cans (about 14 1/2 ounces each) diced tomatoes with Italian herbs
12 oz. mushrooms, cut in half (about 4 cups)
2 large onions, chopped (about 2 cups)
3 lb. chicken parts, skin removed
Hot cooked spaghetti
Directions:
Mix the broth, garlic powder, tomatoes, mushrooms and onions in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the spaghetti.
*Or on HIGH for 4 to 5 hours.
For thicker sauce, mix 2 tablespoons of cornstarch and 2 tablespoons of water in a small bowl. Remove the chicken from the cooker. Stir the cornstarch mixture into the cooker. Turn the heat to HIGH. Cover and cook for 10 minutes or until the mixture boils and thickens.
Mix the broth, garlic powder, tomatoes, mushrooms and onions in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Serve with the spaghetti.
*Or on HIGH for 4 to 5 hours.
For thicker sauce, mix 2 tablespoons of cornstarch and 2 tablespoons of water in a small bowl. Remove the chicken from the cooker. Stir the cornstarch mixture into the cooker. Turn the heat to HIGH. Cover and cook for 10 minutes or until the mixture boils and thickens.
And remember... Everyone that orders from me , during the month of April, will be entered in my April Gift Drawing!
This is for slow-cooker Thursday ( yes, I have to do stuff in advance..lol)
4 comments:
Looks good. Thanks for sharig!
MJ
Looks really good :)
Oh girl! Easy & delicious! My kinda food!
For your daily dose of vintage goodness & a bit of silliness, stop by Confessions of an Apron Queen, the home of Vintage Thingies Thursdays.
That is so tasty sounding.thanks for sharing as well as your prayers for the family...
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