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Category: Chicken
Prep Time: Cook Time: Total Time:
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
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 bowl.
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.
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Chicken Merlot with Mushrooms - Crockpot
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Category: Chicken
Prep Time: Cook Time: Total Time:
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
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 bowl.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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