Great Recipe Experiment #14

[baronessekat]

Prep Time: 10 min.
Cook Time: 8 hr.

INGREDIENTS:
1 1/2 cups Swanson® Chicken Stock
2 tsp. garlic powder
2 cans (about 14 1/2 ounces each) diced Italian-style tomatoes
4 cups mushrooms cut in half (about 12 ounces)
2 large onions, chopped (about 2 cups)
3 lb. chicken parts, skin removed
1/4 cup cornstarch
10 cups hot cooked spaghetti


DIRECTIONS:
Stir 1 cup stock, garlic powder, tomatoes, mushrooms and onions in a 5- to 6-quart slow cooker. Add the chicken and turn to coat.

Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Remove the chicken from the cooker and keep warm.

Stir the cornstarch and remaining stock in a small bowl until the mixture is smooth. Stir the cornstarch mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens. Serve with the chicken and spaghetti.


*Or on HIGH for 4 to 5 hours.

I had to play with the seasonings a little but this was rather tasty. I didn't feel like pasta tonight so I made up some rice to go with it instead.

Definately a keeper.

Rating: 4