Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | 4-lb chicken; cut up |
3 tablespoons | Olive oil |
2 \N | Onions; sliced |
1 teaspoon | Salt |
½ teaspoon | Fresh ground pepper |
1 \N | Celery ribs; cut in small chunks |
2 cups | Potatoes; diced |
1 cup | Ripe tomatoes; chopped |
1 teaspoon | Oregano |
3 tablespoons | Chopped parsley |
1 cup | Frozen peas; thawed |
Brown the chicken parts in oil. Add salt, pepper and onions and cook for another 5 minutes. Put celery and potatoes in the bottom of the slow cooker and top with browned chicken, onions, tomatoes, ½ cup water, oregano and parsley. Cover and cook on low for 6 to 8 hours. Add peas, cover and cook on high 15 minutes.
Posted to recipelu-digest Volume 01 Number 293 by James and Susan Kirkland <kirkland@...> on Nov 23, 1997