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Chicken Merlot with Mushrooms




Source of Recipe


Internet


List of Ingredients




5 lbs. Boneless, Skinless Chicken Thighs
3 cups Sliced Fresh Mushrooms
1 Large Onion, Peeled And Chopped
4 Garlic Cloves, Peeled And Minced
1 ½ cups Low-Sodium Chicken Broth Or Stock
2 6-Oz. Cans Of Tomato Paste
½ cup Merlot, Or Any Dry Red Wine, Or Additional Chicken Broth
4 Tablespoons Quick-Cooking Tapioca
4 Tablespoons Chopped Fresh Basil, Or 1 ½ Teaspoons Dried Basil
4 teaspoons Granulated Sugar
½ Teaspoon Salt
½ Teaspoon Freshly Ground Black Pepper
4 Tablespoons Freshly Grated Parmesan Cheese


Recipe



Use a 3 1/2, 4, or 5 quart Slow Cooker

Directions:
Rinse the chicken, pat dry, and set aside.

Place the mushrooms, onion, and garlic in the insert of the slow cooker. Place the chicken pieces on top of the vegetables.

Combine the broth, tomato paste, wine, tapioca, dried basil, sugar, salt, and pepper in a medium bowl. Pour the mixture over the chicken and vegetables.

Cover and cook on LOW for 7 to 8 hours, or on HIGH for 3 ½ to 4 hours. If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving. Sprinkle with Parmesan cheese. This entrée goes well with pasta, rice, or French or corn bread.