Chicken Merlot with Mushrooms

This assembles quickly in the morning - simply set it to cook on low for an amazingly delicious dinner that evening.

Chicken Merlot with Mushrooms

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


    Prep: 4 hours 20 min (260 mins) Total:
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    • 1

      Rinse the chicken, pat dry, and set aside

    • 2

      Place the mushrooms, onion, and garlic in the insert of the slow cooker

    • 3

      Place the chicken pieces on top of the vegetables

    • 4

      Combine the broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt, and pepper in a medium bow

    • 5

      Pour the mixture over the chicken and vegetables

    • 6

      Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours

    • 7

      If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving

    • 8

      To serve, spoon the chicken, vegetables, and sauce over the cooked noodles

    • 9

      Sprinkle with Parmesan cheese.


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

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