| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Crockpot, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken; cutup , (up to 5) |
| 1 |
c |
Canned tomatoes |
| 1 |
|
Green pepper; chopped |
| 1 |
sm |
Onion; sliced |
| 2 |
tb |
Paprika |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Oregano |
| 1/4 |
c |
All-purpose flour |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Put 11/2 cups water and all ingredients except flour and sour cream into
crockpot. Stir to blend. Cover pot and cook on LOW for 9 to 10 hours until
chicken is tender. Remove chicken pieces from cooker. Skim off fat. Turn
control to HIGH. Blend flour with 1/4 cup cooled juices from crockpot. Mix
into liquid in cooker. Stir until thickened. Blend in sour cream. Return
chicken to pot. Heat through, but do not boil. Serve with noodles.
Posted to recipelu-digest Volume 01 Number 332 by James and Susan Kirkland
<kirkland@gj.net> on Dec 01, 1997
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