Instructions: Separate chicken legs at joint. In Dutch oven or large skillet, heat oil over medium-high heat; brown chicken. Drain off any fat. Transfer to slowcooker (4.5 to 6 L).

To skillet, add onions, tomato paste, paprika, sant and pepper, to taste and carrots; cook over medium heat for 5 minutes. Add to slow cooker along with stock; cook on Low for 4 to 5 hours. Remove chicken. Add green pepper and gnocchi; cook on High for 8 to 10 minutes or until gnocchi is tender. Pour over chicken.

NOTES : Slowly cooked dark chicken meat remains tender and moist and is economical, too.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.