Ingredients
4
chicken thighs, skin removed if desired
4
chicken legs, skin removed if desired
1
(15-oz.) can chunky Italian-style tomato sauce
1
(4.5-oz.) jar whole mushrooms, drained
1
teaspoon dried oregano leaves
1
small onion, sliced
1
small green bell pepper, cut into 1-inch pieces
2
garlic cloves, minced
1/4
cup water
2
tablespoons all-purpose flour
Preparation
In 3 1/2 to 4-quart slow cooker, combine all ingredients except water and flour; mix gently.
Cover; cook on low setting for 6 to 8 hours.
With slotted spoon, remove chicken and vegetables from slow cooker; place in serving bowl. Cover to keep warm.
In small bowl, combine water and flour; blend well. Stir into liquid in slow cooker. Increase heat to high setting; cover and cook an additional 5 to 10 minutes or until thickened. Stir well; spoon mixture over chicken. If desired, serve with hot cooked pasta.
