8 Chicken Legs or breasts
1/2 ts Ginger; ground
1 ts Chili Powder
3 tb Butter
16 oz canned Whole Tomatoes
1 lg Onion; Chopped
4 oz Mushrooms; Sliced &
Drained
1 cl Garlic; Minced
1 1/2 ts Salt
1/2 c Heavy Cream
2 ts Paprika
Rinse the chicken parts and pat dry. Melt the butter in a skillet.
Brown the chicken on all sides in the butter. Place the chicken in
the slow cooker. Combine all the other ingredients except the cream
together. Mix well. Pour over the chicken. Cook on LOW for 8 to 10
hours. Stir in the heavy cream just before serving. Serve over hot
spaghetti.
Recipe by Rival's Crock-Pot Slow Cooker Cuisine; 1995
