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Chicken Mushroom Pasta Sauce

  Fryer chicken 3 Pound (Whole Or Cut Up)
  Celery stalks 2 , sliced
  Onions 2 , chopped
  Salt 2 Teaspoon
  Chicken broth/Water 1⁄2 Cup (8 tbs)
  Canned tomato paste 6 Ounce (1 Can Of 6 Ounce)
  Dry sherry 1⁄4 Cup (4 tbs)
  Oregano 1 Teaspoon
  Mushrooms/2 cans of 4 ounce each sliced mushrooms, drained 1 Pound, sliced
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Heavy cream/Half-and-half cream 1⁄2 Cup (8 tbs)

Place fryer in crock pot with celery, onions and salt.
Combine chicken broth with tomato paste and pour over ingredients in crock pot.
Add sherry, oregano and mushrooms; stir to moisten all ingredients.
Cover and cook on low setting for 8 to 10 hours (on high setting for 3 1/2 to 5 hours).
Remove chicken; bone meat and dice.
Return meat to crock pot.
Knead butter and flour together and add with cream; stir well.
Cover and cook on high setting for 30 minutes to 1 1/2 hours (on low setting for 3 to 5 hours).

Recipe Summary

Side Dish
Crock Pot

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