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| white potatoes: 2 whole potatoes |
| green sweet peppers: 1 whole pepper |
| onions: 1 |
| dry tapioca mix: 1 oz |
| chicken drumsticks: 2 lbs |
| tomato sauce: 8 oz |
| light brown sugar (packed): 2 Tbl |
| worcestershire sauce: 1 Tbl |
| yellow mustard: 1 Tbl |
| garlic: 1 clove |
| salt: 1/4 tsp |
Credit: www.bhg.com
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1. In a 3-1/2- to 4-quart slow cooker place the potatoes, sweet pepper, and onion. Sprinkle tapioca over potato mixture. Place chicken on top of the vegetables. For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. Pour sauce over chicken.
2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Transfer chicken and vegetables to a large serving bowl. Skim fat from sauce. Spoon sauce over chicken and vegetables. Makes 4 to 5 servings.
