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
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.