4 chicken thighs, skin removed if desired
4 chicken drumsticks, skin removed if desired
1 15 ounce can chunky Italian style tomato sauce
1 4.5 ounce jar whole mushrooms, drained
1 teaspoon dried oregano leaves
1 small onion, sliced
1 small green bell pepper, cut into 1 inch pieces
2 garlic cloves, minced
1/4 cup water
2 tablespoons all purpose flour
In 3 1/2 to 4 quart slow cooker, combine all ingredients except water and flour; mix gently. Cover; cook on low setting for 6 hours or until chicken is fork tender and juices run clear. With slotted spoon, remove chicken and vegetables from slow cooker; place in serving bowl. Cover to keep warm. In small bowl, combine water and flour; blend well. Stir into liquid in slow cooker. Cover; cook on high setting for 5 to 10 minutes or until thickened. Stir well; spoon mixture over chicken. If desired, serve with linguine. Serves 4.
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