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© Meredith Corporation. All rights reserved. Used with permission.
Place onion in a 3-1/2- or 4-quart slow cooker. Sprinkle with tapioca. Add chicken. Sprinkle with rosemary, thyme, salt and black pepper. Pour vinegar and broth over all.
Cover and cook on Low for 4 1/2 hours or on High for 2 hours.
If using Low, turn to High. Add the green beans and red pepper. Cover and cook for 30 minutes more.
Using a slotted spoon, transfer chicken and vegetables to a serving platter. Spoon some of the sauce over chicken and vegetables. Pass the remaining sauce.