1/2 tsp salt
3 lbs chicken - skinless & boneless
2 T olive oil
1 c julienne carrots
1 c chopped onion
1 c chopped celery
6 cloves garlic, minced
2 T quick cooking tapioca
8 oz tomato sauce
3/4 c chicken broth
1 T lemon juice
1 tsp dried thyme, crushed
1 tsp finely shredded lemon peel
Coat chicken w/flour, salt & pepper. Brown in hot oil on stove.
In slow cooker combine carrots, onion, celery and garlic. Sprinkle with tapioca. Put browned chicken on top of vegetables.
In bowl combine, tomato sauce, broth, lemon juice, peel and thyme.
Pour over chicken mixture; cover & cook for 5 to 6 hours on low heat or 2 1/2 to 3 hours on high heat,.
Serve over pasta, rice or noodles.