Serves: 4
Total Calories: 128
Preparation Time: 20 minutes
Slow Cooker Co oking Time: 2 1/2 to 3 hours on high or 5 to 7 hours on low
Last-Minute Cooking Time: none
1. Remove skin and excess fat from chicken rinse and pat dry. Dip chicken in flour, shaking off excess reserve remaining flour.
2. In a large skillet over medium-high heat, brown chicken in oil. Transfer chicken to a slow cooker, placing dark meat on bottom.
3. Place onions in skillet. Over medium-high heat, saute for 2 minutes. Add stewed tomatoes with juice, mushrooms, parsley, bay leaf, garlic, salt, thyme, pepper and remaining flour. Stirring, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken.
4. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 7 hours or until chicken is very tender. Remove bay leaf.
Serve with spaghetti.
This Chicken Marengo recipe is from the Betty Crocker's Best Bread Machine Cookbook Cookbook. Download this Cookbook today.
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