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Chicken Merlot with Mushrooms

Source of Recipe


Slow-Cooker Cooking






List of Ingredients



• 2-1/2 to 3 lbs. boneless, skinless chicken thighs
  
• 12 ounces sliced fresh mushrooms
  
• 1 large onion, peeled and chopped
  
• 2 cloves garlic, peeled and minced
  
• 3/4 cup low-sodium chicken broth
  
• 1 (6-oz.) can tomato paste
  
• 1/4 cup Merlot or any dry red wine, or additional chicken broth
  
• 2 Tbsp quick-cooking tapioca
  
• 2 Tbsp chopped fresh basil (or 1-1/2 tsp dried basil)
  
• 2 tsp granulated sugar
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 2 cups cooked noodles
  
• 2 Tbsp freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
  






Instructions



1. Rinse chicken; pat dry and set aside.
   
   
2. Place the mushrooms, onion and garlic in the insert of the slow cooker. Place the chicken pieces on top of the vegetables.
   
   
3. Combine the broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper in a medium bowl. Pour mixture over the chicken and vegetables.
   
   
4. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3-1/2 to 4 hours. If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving.
   
   To serve: Spoon chicken mixture over cooked noodles and sprinkle with Parmesan cheese.
   
   Makes 4 to 6 servings.