8 chicken legs, thighs and/or breasts
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
3 tablespoons butter
16 ounces canned whole tomatoes
1 large onion, chopped
4 ounces mushrooms, sliced and drained
1 clove garlic, minced
1 1/2 teaspoons salt
1/2 cup heavy cream
2 teaspoons paprika
1. Rinse the chicken parts and pat dry.
2. Melt the butter in a skillet. Brown the chicken on all sides in the butter. Place the chicken in the slow cooker.
3. Combine all the other ingredients except the cream together. Mix well. Pour over the chicken.
4. Cook on LOW for 8 to 10 hours. Stir in the heavy cream just before serving. Serve over hot spaghetti.
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
3 tablespoons butter
16 ounces canned whole tomatoes
1 large onion, chopped
4 ounces mushrooms, sliced and drained
1 clove garlic, minced
1 1/2 teaspoons salt
1/2 cup heavy cream
2 teaspoons paprika
1. Rinse the chicken parts and pat dry.
2. Melt the butter in a skillet. Brown the chicken on all sides in the butter. Place the chicken in the slow cooker.
3. Combine all the other ingredients except the cream together. Mix well. Pour over the chicken.
4. Cook on LOW for 8 to 10 hours. Stir in the heavy cream just before serving. Serve over hot spaghetti.
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