A Crock Pot dinner for a snowy day...
~Ingredients: 5 cups sliced assorted fresh mushrooms,
such as shiitake, button, crimini, and oyster 1 medium onion, chopped 1/2 cup chopped carrot 1/4 cup dried tomato pieces (not oil-packed) 3/4 cup chicken broth 1/4 cup dry white wine or chicken broth 3 tablespoons quick-cooking tapioca 1 teaspoon dried thyme, crushed 1/2 teaspoon dried basil, crushed 1/2 teaspoon garlic salt 1/4 to 1/2 teaspoon pepper 3 pounds chicken thighs or
drumsticks (with bone), skinned 4 1/2 cups hot cooked plain and/or spinach
linguine or fettuccine, or hot cooked rice
~Directions: 1. In a 4- to 5-quart crockery cooker
combine mushrooms, onion,
carrot, and dried tomato pieces.
Pour chicken broth and wine over all.
Sprinkle with tapioca, thyme, basil, garlic salt, and pepper.
Place chicken pieces on top of vegetables. 2. Cover and cook on low-heat setting for 7 to 8 hours or on
high-heat setting for 3 1/2 to 4 hours. To serve, arrange chicken
and vegetables over pasta or rice; spoon juices on top.
Makes 6 servings.