Ingredients
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed2 small zucchini, halved and sliced1/2 pound sliced fresh mushrooms1 small green pepper, chopped1 small onion, chopped1 jar (24 ounces) spaghetti sauce1 can (14-1/2 ounces) diced tomatoes, undrained2/3 cup dry red wine1/3 cup chicken broth1 tablespoon minced fresh parsley2 garlic cloves, minced1-1/2 teaspoons dried thyme1-1/2 teaspoons curry powder1/2 teaspoon pepper2 tablespoons cornstarch2 tablespoons cold waterHot cooked rice
Preparation
Place chicken and vegetables in a 5-qt. slow cooker. In a large bowl, mix spaghetti sauce, tomatoes, wine, broth, parsley, garlic and seasonings; pour over chicken. Cook, covered, on low 6-8 hours or until chicken is tender.
In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 15 minutes or until sauce is thickened. Serve with rice.
