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Categories:
potatoes green bell pepper onion garlic tomato sauce chicken broth pimento stuffed olive olive oil tomato paste salt ground black pepper bay leaf chicken
Viewed: 63 - Published at: 5 years agoIngredients
- 3 large potatoes, peeled and cut in half
- 1 large green bell pepper, cut into strips
- 1 medium onion, chopped
- 3 garlic cloves, crushed
- 1 (15 ounce) can tomato sauce
- 1/2 cup chicken broth
- 1/2 cup pimento stuffed olive
- 1 teaspoon olive oil
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 6 chicken legs with thigh, skin and fat removed (about 3 lb.)
Method
- Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well.
- Add chicken, stir until well mixed.
- Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
- Discard bay leaf.
- Remove excess fat on the chicken before adding to the post.
- I made 1/2 the recipe with success.
