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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
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.

Printed from tasteofhome.com Jul 23, 2008

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Chicken with Vegetables cont.

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.