Ingredients
3/4 pound sliced fresh mushrooms1 large onion, chopped2 garlic cloves, minced3 pounds boneless skinless chicken thighs1 can (6 ounces) tomato paste3/4 cup chicken broth1/4 cup merlot or additional chicken broth2 tablespoons quick-cooking tapioca2 teaspoons sugar1-1/2 teaspoons dried basil1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons grated Parmesan cheeseHot cooked pasta, optional
Preparation
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.
