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Chicken Merlot With Mushrooms
Ingredients
2 ½ to 3 lbs. meaty chicken pieces, skinned
3 cup sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
¾ cup chicken broth
1 x 6 ounce can tomato paste
¼ cup dry red wine (such as merlot) or chicken broth
2 tbsp. quick-cooking tapioca
2 tbsp. snipped fresh basil or 1 ½ teaspoons dried basil, crushed
2 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
2 cup hot cooked noodles
2 tbsp. finely shredded parmesan cheese
Details
Preparation time: 25 minutes
Serves: 6
Method
Rinse chicken; set aside. In a 3 ½ - 5-quart crockery cooker place mushrooms, onion and garlic. Place chicken pieces on top of the vegetables, in a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours. If using, stir in fresh basil. To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles sprinkle with parmesan cheese.
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