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Chicken with Vegetables Recipe

Photo by: Taste of Home

66% would make again

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"You'll be surprised at how easily this tender chicken entree comes together," says Norlene Razak of Tye, Texas. "It's simple, delicious and a great way to get your family to eat vegetables."

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4 Servings
Prep: 25 min. Cook: 5 hours

Ingredients

1 cup sliced fresh mushrooms
4 chicken drumsticks, skin removed
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
4 celery ribs, sliced
1 cup sliced zucchini
1 cup sliced carrots
1 medium onion, sliced
1 cup tomato juice
1/2 cup chicken broth
1 garlic clove, minced
1/4 teaspoon paprika
Pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice

Directions

Place mushrooms and chicken in a 3-qt. slow cooker. Add the celery, zucchini, carrots, onion, tomato juice, broth, garlic, paprika and pepper. Cover and cook on low for 5 hours or until meat juices run clear.
Remove chicken and vegetables and keep warm. Transfer cooking juices to a saucepan; skim fat. Combine the cornstarch and water until smooth; add to the juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken and vegetables; serve over rice. Yield: 4 servings.

Chicken with Vegetables published in Quick Cooking July/August 2002, p60

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