Merlot Chicken With Mushrooms
Time on High: 3 to 4 Hours Time on Low: 7 to 8 Hours Yummy dish that can be versatile. You can enjoy this dish over rice, with pasta, or even mashed potatoes!
2 to 3 Pounds chicken breast cutlets (boneless, skinless)
3 Cups of sliced fresh mushrooms
1 Onion (large/chopped)
2 Cloves garlic, minced
¾ Cup of chicken broth
1 (6 Ounce) can tomato paste
¼ Cup dry red wine (Merlot)
2 Tablespoon quick-cooking tapioca
2 Tablespoon of basil
2 Tablespoon of sugar
¼ Tablespoon of salt
¼ Tablespoon pepper
2 Tablespoon Parmesan (shredded)
Rinse chicken; set aside
In the Crock-Pot® slow cooker, place mushrooms, onions and garlic. Place chicken breast cutlets on top of the vegetables.
In a bowl, combine broth, tomato paste, wine, tapioca, basil, sugar, salt and pepper. Pour over all chicken breast cutlets, and vegetables.
Cover; cook on Low for 7 to 8 hours or on High for 3 to 4 hours.
To serve, you can add noodles to place chicken on (or plain) and top with Parmesan cheese.