Total Calories: 128
Preparation Time: 20 minutes
Slow Cooker Co oking Time: 2 1/2 to 3 hours on high or 5 to 7 hours on low
Last-Minute Cooking Time: none
1. Remove skin and excess fat from chicken rinse and pat dry. Dip chicken in flour, shaking off excess reserve remaining flour.
2. In a large skillet over medium-high heat, brown chicken in oil. Transfer chicken to a slow cooker, placing dark meat on bottom.
3. Place onions in skillet. Over medium-high heat, saute for 2 minutes. Add stewed tomatoes with juice, mushrooms, parsley, bay leaf, garlic, salt, thyme, pepper and remaining flour. Stirring, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken.
4. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 7 hours or until chicken is very tender. Remove bay leaf.
Serve with spaghetti.
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