Prep: 30 minutes

Cook: 3 hours in slow-cooker on high

Ingrediants:

2 cups sliced fresh mushrooms

1 cup sliced celery

1 cup chopped carrot

2 medium onions, cut into wedges

1 red sweet pepper

4 cloves garlic, minced

12 chicken drumsticks, skinned

1/2 cup chicken broth

1/4 cup dry white wine

2 bay leaves

1 teaspoon dried oregano, crushed

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 14.5 ounce can diced tomatoes, undrained

1/3 cup tomato paste

Hot cooked pasta

Shredded basil

Directions:

1) In a 6-quart slow cooker , combine:

a) 2 cups of sliced fresh mushrooms

b) 1 cup sliced celery

c) 1 cup chopped carrot

d) 2 medium onions, cut into wedges

e) 1 red sweet pepper

f) 4 cloves garlic, minced ( ->  ->->->)

2) Place chicken drumsticks on vegetables.

->

->

3) Add the following:

a) 1/2 cup chiken broth  ()

b) 1/4 cup dry white wine  ()

c) 2 bay leaves

d) 1 teaspoon oregano  ()

e) 1 teaspoon sugar  ()

f) 1/2 teaspoon salt  ()

g) 1/4 teaspoon black pepper  ()

4) Cover and cook on high-heat setting for 3 hours

5) Remove chicken and keep warm.  Discard bay leaves.  Sitr in undtrained tomatoes  and tomato paste .  Cover and cook for 15 minutes more.

6) To serve, sppon vegetable mixture over chicken and pasta  and garnish with basil.

 

Enjoy:

 

 

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