FANCY MERLOT CHICKEN WITH MUSHROOMS

• servings: 6
• total time: Cook on LOW for 5 to 6 h

Ingredients

5-6 cups fresh button mushrooms, sliced

1 medium yellow onion, diced

3 cloves garlic, minced

3 pounds (1.4 kg) boneless skinless chicken thighs

6 ounces (168 g) tomato paste

¾ cup (175 ml) chicken broth

½ cup (120 ml) merlot wine

2 tablespoons (6 g) quick-cooking tapioca

2 teaspoons (9 g) granulated sugar

2 teaspoons (1 g) dried basil

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

FOR SERVING:

Cooked pasta or rice

Grated Parmesan cheese

Directions

1. Place the mushrooms, onion, and garlic in the bottom of the slow cooker.

2. Add the chicken to the top of the mushrooms.

3. In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt, and pepper to create the sauce.

4. Pour the sauce over the chicken.

5. Cover the slow cooker. Cook on LOW for 5 to 6 hours, or until the chicken is tender.

6. Serve over hot pasta or rice, sprinkled with Parmesan cheese over top.

Notes

Serves: 6 | Cook Time: 5 to 6 hours on LOW | Slow Cooker Size: 6-quart (5.7-L)

Tender chicken thighs and mushrooms are simmered in a merlot-infused sauce. This is perfect served over hot fettuccine or rice and sprinkled with freshly grated Parmesan cheese