Ingredients
4 boneless/skinless chicken breasts, 2 boneless/skinless thighs, 2 legs (skin removed)
8 ounce(s) cremini mushrooms, quartered
1 can(s) (28 ounces) whole peeled plum tomatoes in juice
1/4 cup(s) all-purpose flour
1/4 cup(s) dry white wine such as Sauvignon Blanc
1 stalk(s) celery , thinly sliced
1 small onion, halved and thinly sliced
1 sprig(s) fresh rosemary or 1/2 teaspoon dried
Coarse salt and ground pepper
Preparation
In a 5-quart slow cooker, stir together chicken, mushrooms, tomatoes, flour, wine, celery, onion, rosemary, 2 teaspoons salt, and 1/4 teaspoon pepper.
Cover; cook on high setting until meat is tender, 4 hours. Do not lift the cover of the slow cooker while cooking. To serve, discard fat, if any, and remove rosemary sprig.
