Shelly's Recipe

Chicken Merlot with Mushrooms - Crockpot

Category: Chicken

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.