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Chicken parts cook slowly in an Italian tomato and herb sauce in this slow cooker recipe. It's easy to prepare and its savory result is easy to enjoy!
3 pounds chicken parts, skin removed
1 package (8 ounces) mushrooms, sliced
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
1 package McCormick® Italian Style Spaghetti Sauce Mix with Mushrooms
1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
1/2 teaspoon McCormick® Garlic Powder
1/2 cup dry white wine
Hot cooked pasta, (optional)
Place chicken and mushrooms in slow cooker.
Mix stewed tomatoes, tomato sauce, spaghetti sauce mix, Italian seasoning, garlic powder and wine or water until blended. Pour over chicken and mushrooms. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken and mushrooms to serving platter. Stir sauce before serving. Serve over cooked pasta, if desired.
Test Kitchen Tip: Use a paper towel to grasp the chicken skin for easier removal.
Slow Cooker Tip: For best results, do not remove cover during cooking.
(Amount per serving)
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Love this recipe and hate the fact that your website does not permit a very simple printing of the recipes.