1/2 of a medium head cabbage, cut into wedges (about 12 ounces)
1 medium onion, sliced and separated into rings
1 4 1/2-ounce jar (drained weight) sliced mushrooms, drained
2 tablespoons quick-cooking tapioca
2 to 2 1/2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
2 cups purchased meatless spaghetti sauce
Grated Parmesan cheese
Hot cooked pasta (optional)
Instructions
In a 3-1/2- to 6-quart slow cooker, combine cabbage wedges, onion, and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese. If desired, serve with hot cooked pasta. Makes 4 to 6 servings.
Originally Submitted
11/3/2010
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