Crockpot Chicken with Mushrooms Recipe

Posted by Grandma Jeanne on January 15, 2009

2-1/2 to 3 pounds meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6-ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tablespoons quick-cooking tapioca
1-1/2 teaspoons dried basil, crushed
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 tablespoons finely shredded Parmesan cheese

Rinse chicken; set aside.

In a 3-1/2 – 4-or 5-quart crockpot place mushrooms, onion, and garlic.

Place chicken pieces on top of the vegetables.

In a bowl, combine broth, tomato paste, wine or chicken broth, tapioca, dried basil, sugar, salt, and pepper.

Pour over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles

Sprinkle with Parmesan cheese.

Makes 4 to 6 servings.

Prep time: 25 min.