| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Crockpot |
4 |
Servings |
INGREDIENTS
| 2 |
|
Med Onions; sliced thin |
| 1 1/2 |
ts |
Dried oregano; crushed |
| 3 |
lb |
Chicken; cut up |
| 1/2 |
ts |
Dried basil; crushed |
| 2 |
|
Garlic Cloves; minced |
| 1 |
|
Bay leaf |
| 1 |
c |
Tomatoes; 16 oz |
| 1/4 |
c |
Dry white wine |
| 1 |
ts |
Salt |
|
|
Cooked spaghetti |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Place onions in slow cooker. On top of onions place chicken pieces, garlic,
tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on
low 6 to 8 hours, or high 3 to 4 hours. Serve chicken with its sauce on
spaghetti which you have prepared. Leisure Living Guide to Slow Cooking.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
12, 1998
A Message from our Provider:
“People disappoint. God doesn’t.”