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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6

Ingredients

  • 2 cups sliced fresh mushrooms
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 medium chopped onion
  • 1 bell pepper chopped
  • 4 cloves garlic minced
  • 12 chicken drumsticks skinned (about 3 1/2-4 lbs)
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 2 tablespoons quick cooking tapioca
  • 2 bay leaves
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1 6 ounce can tomato paste
  • Hot cooked whole grain spaghetti
  • shredded fresh basil optional

Instructions

  • In a large slow cooker combine mushrooms, celery, carrots, onions, pepper, and garlic. Place chicken drumsticks on vegetables. In a small bowl combine broth, wine, tapioca, bay leaves, sugar, oregano, salt and pepper. Pour over mixture in cooker.
  • Cover and cook on low for 6-7 hours or on high 3-3 1/2 hours.
  • Transfer chicken to a serving platter. Cover and keep warm. Discard bay leaves. If using low heat setting, turn cooker to high heat. Stir in tomatoes and tomato paste. Cover and cook 15-20 minutes more.
  • Spoon vegetable mixture over chicken. Serve with hot cooked pasta. Top with shredded basil, if desired.