RECIPE:
5-1/4 cups sliced fresh mushrooms
1 cup chopped onion
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 can (6 ounces) tomato paste
3/4 cup chicken broth
1/4 cup Merlot wine or additional chicken broth
2 tablespoons quick-cooking tapioca
2 teaspoons sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Hot cooked pasta, optional
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 or additional broth, 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 Parmesan cheese. Serve with pasta if desired.
Yield: 5 servings.
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