FINGER LICKIN’ CHICKEN
6—8 chicken legs or thighs
3 tablespoons butter or margarine
1 large onion, chopped
1 clove garlic, minced
2 teaspoon paprika
½ teaspoon ground ginger
1 can (16 oz) Italian seasoned tomatoes
1 can (4 oz) sliced mushrooms, drained
½ cup half & half, optional
Rinse the chicken parts and pat dry. In a skillet, melt butter and brown chicken quickly on both sides. Place chicken in slow cooker. Stir together remaining ingredients except the half & half and pour over chicken. Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. Just before serving, stir in the half & half. Serve over steamed rice.
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