| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Crockpot, Main dish |
1 |
Servings |
INGREDIENTS
| 8 |
|
Chicken Legs, Thighs And/Or |
|
|
Breasts |
| 1/2 |
ts |
Ginger — ground |
| 1/2 |
ts |
Chili Powder |
| 3 |
tb |
Butter |
| 16 |
oz |
Whole Tomatoes |
| 1 |
lg |
Onion — Chopped |
| 4 |
oz |
Mushrooms — Sliced & |
|
|
Drained |
| 1 |
|
Clove Garlic — Minced |
| 1 1/2 |
ts |
Salt |
| 1/2 |
c |
Heavy Cream |
| 2 |
ts |
Paprika |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com>
Date: Wed, 22 May 1996 08:38:02 -0700
Rinse the chicken parts and pat dry. Melt the butter in a skillet. Brown
the chicken on all sides in the butter. Place the chicken in the slow
cooker. Combine all the other ingredients except the cream together. Mix
well. Pour over the chicken. Cook on LOW for 8 to 10 hours. Stir in the
heavy cream just before serving. Serve over hot spaghetti.
Posted to Master Cook Recipes List, Digest #94
A Message from our Provider:
“He who angers you, controls you!”