Saturday, December 4, 2010

Chicken and Mushrooms with Herbs (Cook In Crock Pot)


  • 2 cup of mushrooms, sliced
  • 1  medium onion
  • green onions
  • 2  cups chicken broth
  • 2  tablespoons  tomato paste
  • 1  tablespoon  garlic powder
  • 1/2  teaspoon  rosemary
  • 1/2  teaspoon  thyme
  • Season to taste (Slap Ya Mama)
  • 1   bay leaf
  • 4   small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
  • 2  tablespoons  all-purpose flour
  •  Hot cooked mashed potatoes or rice (optional) 


1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and onions. Stir in the 1/2 cup broth, tomato paste, garlic, rosemary, thyme, Slap Ya mama, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth if necessary. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Pour sauce over chicken. Serve over mashed potatoes or rice.
 Makes 4 servings.

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