Printable | Taste of Home

Chicken with Vegetables

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

Printed from tasteofhome.com Jul 23, 2008

-----------------------Fold------------------------

Chicken with Vegetables cont.

3 tablespoons cold water
Hot cooked rice

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.