2 1/2 lbs cut chicken pieces (any kind)
3 tbsp. butter (or use half olive oil and butter)
1 onion, sliced
1 stalk celery, sliced
1/2 tsp. paprika
1/2 tsp. garlic, minced
1 tbsp. fresh parsley, minced
1/4 tsp. sea salt
1/2 tsp. black pepper (or lemon pepper)
1/2 tsp. dried tarragon
1 tbsp. low sodium soy sauce
1/2 cup mushrooms, liquid reserved

In a large Pyrex measuring cup, combine butter, paprika, garlic, parsley, sea salt, pepper, tarragon, soy sauce and liquid from canned mushrooms. Add water or chicken broth enough to measure 1/2 cup. Microwave until butter has melted.

Wash chicken and arrange pieces in slow cooker with mushrooms. Pour liquid mixture from Pyrex measuring cup over chicken and cook on low setting for 6-8 hours (depends on your slow cooker).

If you prefer a thicker gravy, thicken with 1-2 tablespoons of regular sifted flour or Wondra. Simmer gravy for 10 minutes before serving; taste and adjust seasonings. Serve with steamed potatoes (below) or rice, or over wide noodles.

Microwave Steamed Potatoes:

We often make microwave-steamed potatoes to go with this because they're fast and can be made at the last minute. To make, scrub Idaho or Russet potatoes and pat dry. Rub the skin with olive oil and sprinkle with coarse sea salt. Wrap potato in a thoroughly wet paper towel.

Microwave on high until the potato can be easily pierced with a fork or sharp knife (this depends on your oven but should take about 10-15 minutes - more time will be needed for more potatoes). Split the potato in an X shape with a knife, then squeeze up the potato from the bottom; add salt, pepper, butter or sour cream and dill and fluff up the center.

Optional for low sodium diets: Use olive oil instead of butter or use unsalted butter; omit salt.

Submitted by: CM