Rating: 4 stars
21 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
  • 21 Ratings

The frozen pearl onions add flavor to this slow cooker main-dish recipe. Make it a meal by serving with mashed potatoes.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
7 hrs
total:
7 hrs 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

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  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

  • Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

For sauce:
  • Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley. Makes 4 servings.

Nutrition Facts

304 calories; fat 9g; cholesterol 159mg; saturated fat 2g; carbohydrates 9g; insoluble fiber 1g; protein 43g; sodium 548mg.
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