Ingredients

• 2  cups sliced fresh mushrooms
• 1  cup sliced celery
• 1  cup chopped carrot
• 2  medium onions, cut into wedges
• 1  yellow, green, or red sweet pepper, cut into strips
• 4  cloves garlic, minced
• 12  chicken drumsticks, skinned (about 3-1/2 pounds total)
• 1/2  cup chicken broth
• 1/4  cup dry white wine
• 2  tablespoons quick-cooking tapioca
• 2  bay leaves
• 1  teaspoon dried oregano, crushed
• 1  teaspoon sugar
• 1/2  teaspoon salt
• 1/4  teaspoon ground black pepper
• 1  14-1/2-ounce can diced tomatoes, undrained
• 1/3  cup tomato paste
•   Hot cooked pasta or rice
•   Shredded basil (optional)

Directions

1. In a 5- to 6-quart slow cooker, combine mushrooms, celery, carrot, onions, sweet pepper, and garlic. Place chicken drumsticks on vegetables. Add broth, wine, tapioca, bay leaves, oregano, sugar, salt, and pepper.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Remove chicken and keep warm. Discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and tomato paste. Cover and cook for 15 minutes more. To serve, spoon vegetable mixture over chicken and pasta. If desired, garnish with basil. Makes 6 servings.