Crock Pot Merlot Chicken

Everyone will think you are a gourmet cook when you serve this.  It’s very rich and looks difficult to make.  But we know it’s easy.  The merlot adds such a great flavor.

Crock Pot Merlot Chicken
2 1/2 to 3 lbs. boneless, skinless chicken pieces
12 oz sliced fresh mushroom, your choice
1 large onion, chopped
2 tsp minced garlic or 2 cloves minced
3/4 cup chicken broth, low sodium
1 6oz tomato paste
1/4 C. Merlot or any dry red wine ( if you absolutely won’t use red wine substitute chicken broth)
2 Tbsp quick cooking tapioca
2 Tbsp chopped fresh basil or 1 1/2 t. dried basil
2 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
2 cups cooked noodles
2 Tbsp freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Place the mushrooms, onion and garlic in slow cooker. Place washed chicken pieces on top.
Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper in a medium bowl. Pour mixture over the chicken and cook on LOW for 7 to 8 hours or on HIGH for 4-5 hours. If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving. To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese. Serve with a salad and you’re done.