Katiecooks
New member
Ingredients:
1/2 of a medium head cabbage, cut into wedges (about 12 oz.)
1 medium onion, sliced and separated into rings
1 4 1/4 oz. jar (drained weight) sliced mushrooms, drained
2 tbls. quick-cooking tapioca
2 to 2 1/2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
2 C purchased meatless spaghetti sauce
Grated Parmesan cheese
Hot cooked pasta (optional)
Directions:
In a 3 1/2 to 6-quart slow cooker, combine cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 2 to 3 1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese, if desired. Serve with hot cooked pasta. Yummy!
1/2 of a medium head cabbage, cut into wedges (about 12 oz.)
1 medium onion, sliced and separated into rings
1 4 1/4 oz. jar (drained weight) sliced mushrooms, drained
2 tbls. quick-cooking tapioca
2 to 2 1/2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
2 C purchased meatless spaghetti sauce
Grated Parmesan cheese
Hot cooked pasta (optional)
Directions:
In a 3 1/2 to 6-quart slow cooker, combine cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place chicken pieces on vegetables. Pour spaghetti sauce over chicken.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 2 to 3 1/2 hours. Transfer to a serving platter. Sprinkle with Parmesan cheese, if desired. Serve with hot cooked pasta. Yummy!
