Chicken Merlot with Mushrooms

By gvcathy

Good slow cooker meal

Ingredients

• 2-1/2 to 3 pounds boneless, skinless chicken thighs, trimmed of fat
• 12 oz fresh mushrooms, sliced
• 1 lg onion, peeled and chopped
• 2 garlic cloves, peeled and minced
• 3/4 C low-sodium chicken broth
• 1 (6 oz) can tomato paste
• 1/4 C Merlot, or any dry red wine, or additional chicken broth
• 2 T quick-cooking tapioca
• 2 T chopped fresh basil, or 1-1/2 tsp dried basil
• 2 tsp granulated sugar
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 C cooked noodles

Preparation

Step 1

Rinse chicken and pat dry. Set aside.

Place mushrooms, onion, and garlic in slow cooker. Place chicken on top of veggies.

Combine broth, tomato paste, wine, tapioca, dry basil (if using), sugar, salt, and pepper in a medium bowl. Pour over chicken and veggies.

Cover and cook on LOW for 7 to 8 hours, or on HIGH for 3-1/2 to 4 hours. If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving.

Serve over cooked noodles.