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Chicken Mushroom Pasta Sauce

3 pounds fryer -- whole or cut up
2 stalks celery -- sliced
2 onions -- chopped
2 salt
1/2 cup chicken broth or water
1 can tomato paste -- (6 oz)
1/4 can dry sherry
1 teaspoon leaf oregano
1 pound mushrooms or 2 cans -- (4oz each), sliced and drained
2 tablespoons flour
2 tablespoons butter
1/2 cup heavy cream or half and half cream

Place fryer in slow cooker with celery, onions and salt. Combine chicken broth with tomato paste and pour over ingredients in slow cooker. Add sherry, oregano and mushrooms; stir to moisten all ingredients. Cover and cook on low setting for 8 to 10 hour (on high setting for 3 1/2 to 5 hours) Remove chicken; bone meat and dice. Return meat to slow cooker. Knead butter and flour together and add with cream; stir well. Cover and cook on high setting for 30 minutes to 1 1/2 hours (on low setting for 3 to 5 hours).

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