Slow Cooker Chicken Merlot with Mushrooms
- 3/4 lb Sliced fresh mushrooms
- 1 Large onion, chopped
- 2 Garlic cloves, minced
- 3 lbs Boneless skinless chicken thighs
- 6 ozs Tomato paste
- 1/2 cup Chicken broth
- 1/2 cup Old York Cellars Merlot Wine
- 2 tbsps Quick cooking tapioca
- 2 tsps Sugar
- 1 1/2 tsps Dried basil
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 tbsps Grated Parmesan cheese
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.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Cheers & Enjoy with a glass of Old York Cellars Merlot