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Ingredients
2 Pounds chicken thighs, boneless, skinless
1/2 Teaspoon ground ginger
1/2 Teaspoon chili powder
3 Tablespoons butter
1 (16 oz) Can diced tomatoes
1 Large onion, chopped
1 (4 oz) Can sliced mushroom, drained
1 Garlic clove, minced
1 1/2 Teaspoons salt
2 Teaspoons paprika
1/2 Cup heavy cream
Instructions
Melt the butter in a skillet and brown the chicken on all sides in the butter. Place the chicken in the crockpot. Combine all the other ingredients except the cream together. Mix well. Pour over the chicken. Cook on LOW for 4 to 6 hours. Stir in the heavy cream just before serving. Serve over hot spaghetti noodles.