6-8 chicken legs, thighs or breasts
3 T butter
3 tomatoes, skinned and coarsely chopped OR one 16 oz can tomatoes
1 large onion, chopped
1/2 c sliced fresh mushrooms OR one 4 oz can sliced mushrooms, drained
1 clove garlic, minced
2 t paprika
1 t salt
1/2 t chili powder
1/2 t ground ginger
1/2 c heavy cream, warmed (we subbed evaporated milk)
1 lb cooked spaghetti
Rinse chicken pieces and pat dry. In hot skillet melt butter and brown chicken quickly on both sides. Place chicken in slow cooker. Stir together remaining ingredients except cream and spaghetti; pour over chicken. Cover and cook on High 4-5 hours, or on Low for twice as long. Just before serving, stir in cream. Serve over hot spaghetti.
Notes: If you use the fresh tomatoes rather than the canned, you might add more salt. Canned mushrooms make me retch, so I'm all in favor of fresh. Some people dislike mushrooms, and they could be omitted. Garlic is one of those things for which a lot is good and more is better. I added 4 cloves and it wasn't at all overpowering. The garnish is marjoram.
1 comment:
I put this together the night before and put it in the fridge. I included a can of diced tomtoes with the juice. The next morning I put it in the crockpot. At the end I added a little corn starch mixed with water to thicken it up a bit. This was excellent! Thanks for posting!
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