4 chicken drumsticks, skin removed
1 can (15-oz) chuncky Italian-style tomato sauce
1 jar (4.5-oz) whole mushrooms, drained
1 tsp dried oregano
1 small onion, sliced
1 small green bell pepper, cut into chunks
2 garlic cloves, minced
1/4 cup water
2 tbsp all-purpose flour
Shredded mozzarella cheese for garnish, if desired
Combine all ingredients, except water and flour, in a slow cooker; mix together gently.
Place lid on cooker and cook on low setting for 6 hours or until chicken is tender and cooked through.
Remove chicken and vegetables from the crock pot with a slotted spoon. Place in a serving bowl and cover to keep warm.
In a small bowl, combine the water and flour until smooth; stir into the liquid in the cooker. Replace lid and cook on high 5 to 10 minutes or until thickened. Stir well and spoon over the chicken and sprinkle the cheese over chicken, if using.
Serving suggestion: Serve with or over hot spaghetti.
Yield: 4 servings
Note: This is a file photo.