Chicken Merlot with Mushrooms

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

Review now

Ingredients

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:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

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

Chime In