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Ingredients
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    2   cups 
    sliced fresh mushrooms
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    1   cup 
    sliced celery
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    1   cup 
    chopped carrot
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    2   
    medium onions, cut into wedges
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    1   
    green, yellow, or red sweet pepper, cut into strips
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    4   
    cloves garlic, minced
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    12   
    chicken drumsticks, skinned (about 3-1/2 pounds)
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    1/2  cup 
    chicken broth
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    1/4  cup 
    dry white wine
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    2   tablespoons 
    quick-cooking tapioca
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    1   teaspoon 
    sugar
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    1   teaspoon 
    dried oregano, crushed
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    2   
    bay leaves
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    pepper
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    1  14 1/2 ounce can 
    diced tomatoes
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    1/3  cup 
    tomato paste
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    Hot cooked pasta or rice

Directions
1.
Combine mushrooms, celery, carrot, onions, sweet pepper, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.
2.
Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3.
Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta.
Nutrition information
Per Serving: cal. (kcal) 214, Fat, total (g) 6, chol. (mg) 69, sat. fat (g) 2, carb. (g) 13, fiber (g) 2, pro. (g) 25, vit. C (mg) 22, sodium (mg) 291, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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