Curried Chicken Cacciatore

• 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
• 2 small zucchini, halved and sliced
• 1/2 pound sliced fresh mushrooms
• 1 small green pepper, chopped
• 1 small onion, chopped
• 1 jar (24 ounces) spaghetti sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2/3 cup dry red wine
• 1/3 cup chicken broth
• 1 tablespoon minced fresh parsley
• 2 garlic cloves, minced
• 1-1/2 teaspoons dried thyme
• 1-1/2 teaspoons curry powder
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked rice

1. Place chicken and vegetables in a 5-qt. slow cooker. In a large bowl, mix spaghetti sauce, tomatoes, wine, broth, parsley, garlic and seasonings; pour over chicken. Cook, covered, on low 6-8 hours or until chicken is tender.
2. In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 15 minutes or until sauce is thickened. Serve with rice.

chicken, zucchini, mushrooms, green pepper, onion, spaghetti sauce, tomatoes, dry red wine, chicken broth, parsley, garlic, thyme, curry powder, pepper, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/curried-chicken-cacciatore/ (may not work)