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Send a Meal BlogFriday, October 08 2010
Ingredients
2 medium unpeeled potatoes, cut into 1/2-inch pieces
1 large green sweet pepper, cut into strips
1 medium onion, sliced
1 tablespoon quick-cooking tapioca
2 pounds chicken thighs or drumsticks, skinned and fat removed
1 8-ounce can tomato sauce
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 clove garlic, minced
1/4 teaspoon salt
Directions
1. In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken.
2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables. Makes 4 to 5 servings.
Nutrition Facts
Calories 282, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 107 mg, Sodium 670 mg, Carbohydrate 30 g, Total Sugar 10 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin C 75%, Calcium 5%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet       Comments:
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