Chicken Merlot with Mushrooms

By dorchuk

Ingredients

• 3/4 pound sliced fresh mushrooms
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 pounds boneless skinless chicken thighs
• 1 can (6 ounces) tomato paste
• 3/4 cup chicken broth
• 1/4 cup merlot or additional chicken broth
• 2 tablespoons quick-cooking tapioca
• 2 teaspoons sugar
• 1-1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons grated Parmesan cheese
• Hot cooked pasta, optional

Preparation

Step 1

Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.
In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Sprinkle with cheese. Serve with pasta if desired. Yield: 5 servings.