Crock Pot Chicken Merlot With Mushrooms
2 1/2 to 3 pounds boneless, skinless chicken thighs
12 ounces sliced fresh mushrooms
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
3/4 cup low-sodium chicken broth
1 (6 ounce) can tomato paste
1/4 cup merlot or any dry red wine, or additional chicken broth
2 tablespoon quick-cooking tapioca
2 tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil
2 teaspoon granulated suga
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups cooked noodles
2 tablespoons freshly grated parmesan cheese, preferably parmigiano-reggiano
Instructions: Rinse 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 broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt
and pepper in a medium bowl. Pour 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 chicken mixture over cooked noodles. Sprinkle with
Parmesan cheese.