My kids were on school vacation this past week and we spent the beginning of the week away at a hotel. Unfortunately, I never quite snapped back into my routine and I didn’t even go to the grocery store until we’d been home for days. Usually when the weather starts turning nice, last minute dinners mean grilling out but today it was cold, damp and rainy. I wandered around the grocery store kind of in a daze (been there?) and finally grabbed some chicken drumsticks and figured I could make something easy in the crock-pot. My 5 year old wanted mushrooms, so they came home with us as did some canned green beans (she’s also a fan suddenly). I had an idea to make something with tomatoes and thus the recipe for Crock-Pot Smothered Chicken Drumsticks was born. If you wanted to make this with breasts or thighs, I think it would be just as good. Just remember you may need to adjust cooking times for larger pieces of chicken. Try it out and see what you think!
Crock-Pot Smothered Chicken Drumsticks
10 Chicken Drumsticks
2 – 14.5 Ounce Cans Stewed Tomatoes, Italian Style
6 Ounce Can Tomato Paste
1/4 Cup Apple Cider Vinegar
8 Ounce Can Sliced Mushrooms, Drained (or Sliced Fresh Mushrooms, Sauteed in Olive Oil first)
2- 14.5 Ounce Cans Green Beans, Drained
2 Tablespoons Oregano
1 Teaspoon Garlic Powder
1/2 Teaspoon Salt
- Place all ingredients in crock-pot.
- Stir so chicken is coated with sauce.
- Cook on low for 5-6 hours.
- Serve with rice or pasta if desired.
This chicken will be nice and tender and fall right off the bone!
Shared at Tuesday’s Tasty Tidbits
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