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© Meredith Corporation. All rights reserved. Used with permission.
Remove and discard skin from chicken. In a 4- to 5-quart slow cooker, combine mushrooms, onions, celery, carrots, bell pepper and garlic. Place the chicken on top of the vegetables. In a small bowl, combine broth, tapioca, salt, oregano and black pepper. Pour over the chicken.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Transfer the chicken to a serving platter; cover and keep warm.
If using Low, turn to High. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more.
Spoon the vegetable mixture over the chicken. If desired, serve over hot cooked fettuccine (or rice).