Used 7 Drumsticks, 1/2 lb Fresh sliced Mushrooms and 1/2 sliced Onion, 1/2 minced Garlic. All of the Above veggies and mushrooms I sauteed prior to putting into Pot. The rest of Fresh minced Garlic (1/2 clove) I added to the Sauce. I Covered chicken with ALL THE LIQUID completely, by about 1/4 " above it, not more-to prevent THE watery sauce afterward. I only used Pasta sauce-16.5 oz and 1/3 cup of Chicken broth for liquid. The Resulting sauce was very Tasty and great density ! But the Chicken itself was ALMOST TASTELESS. Next day, it tasted better, though. When I Make it NEXT TIME, I WILL SALT THE RAW CHICKEN PIECES PRIOR TO PUTTING THEM INTO THE CROCK POT, for about 30 min. I do the same, when making chicken broth.
Another thing I ALTERED, Was the TEMPERATURE REGIME: FIRST I COOKED MY DRUMSTICKS ON HIGH FOR 1.5 HRS and then- on SLOW for 2.5 HRS instead of 7 hrs.
I didn't use green peppers. With buttered Da Vinchi Spaghetti it was very good.
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Used 7 Drumsticks, 1/2 lb Fresh sliced Mushrooms and 1/2 sliced Onion, 1/2 minced Garlic. ...