Chicken with Vegetables
"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."
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Slow Cooker
|
PREP |
25 min. |
COOK
|
300 min.
|
TOTAL
|
325 min.
|
INGREDIENTS
- 1 cup sliced fresh mushrooms
- 4 chicken drumsticks, skin removed
- 4 bone-in chicken thighs, 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.