Crock Pot Chicken Legs Provencal You can use drumsticks or thighs, if ever you prefer.
1 can (10-3/4 oz.) condensed golden mushroom soup, undiluted 1 TB Worcestershire sauce 1/2 tsp. each dried thyme 1/2 tsp. ground black pepper 1/3 cup chicken broth 4 ea. (2-1/4 lb.) chicken drumsticks and thighs, skin removed 1 medium red bell pepper, cut in thin strips 1/2 cup each sliced scallions and thawed frozen petite green peas Whisk soup, Worcestershire sauce, thyme, pepper and wine in a 3 quart or larger crock pot/slow-cooker until blended. Stir in the chicken and the bell pepper. Cover and cook on HIGH heat setting 4 to 5 hours or on LOW heat setting 7 to 9 hours until chicken is tender. Stir in scallions and peas. Cover; let stand 5 minutes to heat through. Serves: 4. **************Planning your summer road trip? Check out AOL Travel Guides. (http://travel.aol.com/travel-guide/united-states?ncid=aoltrv00030000000016) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
