This assembles quickly in the morning - simply set it to cook on low for an amazingly delicious dinner that evening.
|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|
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 (if using), sugar, salt, and pepper in a medium bow
Pour the mixture over the chicken and vegetables
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 the chicken, vegetables, and sauce over the cooked noodles
Sprinkle with Parmesan cheese.
Use a 3 1/2, 4, or 5 quart Slow Cooker
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf