In a large skillet on stovetop set to medium-high heat, heat oil.
Once the oil is hot, brown one-half of the chicken pieces on each side about 3 to 5 minutes, turning once.
Remove chicken with a slotted spoon and repeat with the remaining chicken. Set all of the browned chicken aside.
Heat the remaining oil in the skillet and add the mushrooms, onion and garlic.
Sauté these vegetables for 7-8 minutes or until the onions are soft.
Place the stoneware on the slow cooker heating base and add the vegetables.
Arrange the chicken pieces on top of the vegetables.
In a medium mixing bowl, combine the broth, tomato paste, wine, oregano, sugar, salt and pepper.
Pour the sauce over the chicken.
Cover and cook on High for 3 to 4 hours or on Low for 7 to 9 hours.
Stir in the fresh basil. Spoon the pasta into a deep, large serving bowl or platter.
Ladle the chicken and mushrooms over the pasta and spoon the extra sauce over all. Garnish with the Romano cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	370.66 Kcal (1552 kJ)
Calories from fat	195.56 Kcal
		% Daily Value*
Total Fat	21.73g	33%
Cholesterol	97.5mg	33%
Sodium	210.36mg	9%
Potassium	538.97mg	11%
Total Carbs	5.49g	2%
Sugars	2.18g	9%
Dietary Fiber	0.82g	3%
Protein	21.17g	42%
Vitamin C	7.2mg	12%
Iron	43.9mg	244%
Calcium	44.2mg	4%

Amount Per 100 g
Calories	144.34 Kcal (604 kJ)
Calories from fat	76.15 Kcal
		% Daily Value*
Total Fat	8.46g	33%
Cholesterol	37.97mg	33%
Sodium	81.91mg	9%
Potassium	209.88mg	11%
Total Carbs	2.14g	2%
Sugars	0.85g	9%
Dietary Fiber	0.32g	3%
Protein	8.24g	42%
Vitamin C	2.8mg	12%
Iron	17.1mg	244%
Calcium	17.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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