Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, January 27, 2017


4 chicken thighs, skin removed
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.

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