CHICKEN CACCIATORE

4 chicken thighs, skin removed

4 chicken drumsticks, skin removed
1 can (15-oz) chunky 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

This is a file photo.