Chicken Merlot with Mushrooms

by Karen Loughran

This dish will impress your guests who will think it took you hours to make.

2 1/2 to 3 pounds boneless, skinless chicken breasts
1 1/2 cups (12 ounces) sliced fresh mushrooms
1 large onion, peeled and chopped
2 garlic cloves, peeled and minced
3/4 cup low-sodium chicken broth or stock
1 (6-ounce) can of tomato paste
1/4 cup Merlot, or any dry red wine, or additional chicken broth
2 tablespoons quick-cooking tapioca
1 1/2 teaspoons dried basil
2 teaspoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups cooked noodles
2 tablespoons freshly grated Parmesan cheese

Directions:

Use a 3 1/2, 4, or 5 quart crock-pot.

Rinse the chicken, pat dry, and set aside.

Place the mushrooms, onion, and garlic in the slow cooker. Place the chicken pieces on top of the vegetables.

Combine the broth, tomato paste, wine, tapioca, dried basil, sugar, salt, and pepper in a medium bowl. Pour the mixture over the chicken and vegetables.

Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.

To serve, spoon the chicken, vegetables, and sauce over the cooked noodles. Sprinkle with Parmesan cheese.

Be sure to check out our recommended items:

The Crockery Cook
by Mable Hoffman
Paperback - 150 pages (October 1998)
Fisher Books

Designed for the way we eat today - lighter dishes using additional herbs and spices, with more flavorful ingredients, more poultry and smaller red meat portions.

More than 120 recipes to help take the work out of mealtime preparation. With your slow cooker or Crock-pot, these delicious meals are ready to eat after school, work or a game of golf.

Easy to make appetizers, soups, main dishes, beverages and desserts. Chapters are divided uniquely into cooking time for easy meal planning. Plus, special sections on entertaining, flavors from around the world, using compatible appliances, dishes to make ahead and shortcut cooking. Recipes provide nutritional data.

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