4 chicken thighs, skin removed
4 chicken drumsticks, skin removed
1 can (15 oz.) chunky Italian style tomato sauce
1 can (4-1/2 oz.) whole mushrooms, drained
1 tsp. dried oregano
1 small onion, sliced
1 small green pepper, cut in 1″ pieces
2 cloves garlic, minced
1/4 cup water
2 tablespoons flour
In 3-1/2 to 4 quart crock pot/slow cooker, combine all ingredients except water and flour; mix gently. Cover; cook on low setting for 6 hours or until chicken is fork-tender and juices run clear.
With slotted spoon, remove chicken and vegetables from crock pot; place in serving bowl. Cover to keep warm.
In small bowl, combine water and flour; blend well. Stir into liquid in the crock pot. Cover; cook on HIGH heat setting for 5 to 10 minutes or until thickened. Stir well; spoon mixture over chicken and cooked noodles.
Stainless Steel Kitchen Utensil Set – 25 Cooking Utensils – Nonstick Kitchen Utensils Cookware Set