Yield:
8 servingsIngredients
3 to 4 pounds chicken parts
1 medium onion, peeled and sliced
6 anchovy fillets, rinsed and chopped
1 pound small red potatoes, cut in halves
2 cups peeled, sliced carrots
3 to 4 cups canned pureed tomatoes
1 can (6 ounces) tomato paste
2 teaspoons dried parsley
1 teaspoon dried basil
1/4 cup wine vinegar
salt and pepper, to taste
Instructions
The chicken in this recipe comes out moist, spicy, and succulent. It’s best to cut the chicken into smaller parts, separating the thigh from the leg and cutting the breast into quarters. Layer the onion, anchovies, potatoes, and carrots in a slow-cooker. Place the chicken over the vegetables, and add the remaining ingredients. Cook, covered, on high for about 6 hours.
