With a family, full-time course load at college and a part-time job, I’ve found that the slow cooker is my best friend when it comes to getting hot and homemade meals like this one on the table.
—LAURA GIER RENSSELAER, NY
PREP: 30 MIN. • COOK: 6 1/4 HOURS • MAKES: 4 SERVINGS
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 small zucchini, halved and sliced
1/2 pound sliced fresh mushrooms
1 small green pepper, chopped
1 small onion, chopped
1 jar (24 ounces) spaghetti sauce
1 can (14 1/2 ounces) diced tomatoes, undrained
2/3 cup dry red wine
1/3 cup chicken broth
1 tablespoon minced fresh parsley
2 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 1/2 teaspoons curry powder
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice
1. Place chicken and vegetables in a 5-qt. slow cooker. In a large bowl, mix spaghetti sauce, tomatoes, wine, broth, parsley, garlic and seasonings; pour over chicken. Cook, covered, on low 6-8 hours or until the chicken is tender.
2. In a small bowl, mix cornstarch and water until smooth; gradually stir into the stew. Cook, covered, on high for 15 minutes or until sauce is thickened. Serve with rice.