| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Crockpot, Poultry | 1 | Servings |
INGREDIENTS
| 1 | 4-lb chicken; cut up | |
| 3 | tb | Olive oil |
| 2 | Onions; sliced | |
| 1 | ts | Salt |
| 1/2 | ts | Fresh ground pepper |
| 1 | Celery ribs; cut in small chunks | |
| 2 | c | Potatoes; diced |
| 1 | c | Ripe tomatoes; chopped |
| 1 | ts | Oregano |
| 3 | tb | Chopped parsley |
| 1 | c | Frozen peas; thawed |
INSTRUCTIONS
Brown the chicken parts in oil. Add salt, pepper and onions and cook for another 5 minutes. Put celery and potatoes in the bottom of the slow cooker and top with browned chicken, onions, tomatoes, 1/2 cup water, oregano and parsley. Cover and cook on low for 6 to 8 hours. Add peas, cover and cook on high 15 minutes. Posted to recipelu-digest Volume 01 Number 293 by James and Susan Kirkland <kirkland@gj.net> on Nov 23, 1997
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