Chicken Merlot with Mushrooms |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Ingredients:
2 1/2-3 lbs meaty skinless chicken pieces |
3 cups sliced fresh mushrooms |
1 large onion, chopped |
2 cloves garlic, minced |
3/4 cup chicken broth |
1 (6 ounce) can tomato paste |
1/4 cup dry red wine or 1/4 cup chicken broth |
2 tablespoons quick-cooking tapioca |
2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed |
2 teaspoons sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups hot cooked noodles |
2 tablespoons finely shredded parmesan cheese |
Directions:
1. Rinse chicken; set aside.
2. In a 4 or 5 quart crockpot place mushrooms, onion, and garlic.
3. Place chicken pieces on top of the vegetables.
4. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using instead of fresh), sugar, salt, and pepper.
5. Pour over all in crockpot.
6. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
7. If using, stir in fresh basil.
8. To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles.
9. Sprinkle with Parmesan cheese.
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