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| 6-8 |
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Chicken legs, thighs or breasts |
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| 3 Tbs |
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Butter |
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| 1 Lg |
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Onion, chopped |
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| 1 clove |
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Garlic, minced |
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| 1 tsp |
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Salt |
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| 2 tsp |
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Paprika |
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| 1/2 tsp |
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Ground Ginger |
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| 1/2 tsp |
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Chili Powder |
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| 1 16 oz can |
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Whole Tomatoes |
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| 1 4 oz can |
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Sliced Mushrooms, drained |
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| 1/2 cup |
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Heavy cream, opt |
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| Rinse chicken parts and pat dry. In skillet, melt butter and brown chicken quickly on both sides. Place chicken in crock-pot. Stir together remaining ingredients except cream and pour over chicken. Cover and cook on low for 8-10 hours or on high 4-5 hours. Just before serving, stir in heavy cream. Serve over hot spaghetti. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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