Crock Pot Chicken Merlot with Mushrooms
2 1/2 to 3 lbs. boneless, skinless chicken thighs
12 oz. sliced fresh mushrooms
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
3/4 C. low-sodium chicken broth
1 6-oz. can tomato paste
1/4 C. Merlot or any dry red wine, or additional chicken broth
2 T. quick-cooking tapioca
2 T. chopped fresh basil or 1 1/2 t. dried basil
2 t. granulated sugar
1/4 t. salt
1/4 t. freshly ground black pepper
2 C. cooked noodles
2 T. freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
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.
Makes 4 to 6 servings.
Recipes from Lora Brody in “Slow Cooker Cooking”