| Ingredients
1/4 teaspoon salt
1 clove garlic, minced
1 medium onion, sliced
1 tablespoon quick-cooking tapioca
2 medium unpeeled potatoes, cut into 1/2-inch pieces
1 large green sweet pepper, cut into strips
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
2 pounds chicken thighs or drumsticks, skinned and fat removed
1 8-ounce can tomato sauce
1 tablespoon yellow mustard
In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper,
and onion. Sprinkle tapioca over potato mixture. Place chicken on
top of the vegetables. For sauce, in a small bowl stir together
tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic,
and salt. Pour sauce over chicken. Cover; cook on low-heat setting
for 10 to 12 hours or on high-heat setting for 5 to 6 hours. 3.
Transfer chicken and vegetables to a large serving bowl. Skim fat
from sauce. Spoon sauce over chicken and vegetables.
This recipe was sent by Annie
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