Chicken Crockpot Recipe

Chicken Crockpot Recipe

2.5 – 3 pounds pieces of meaty chicken pieces; rinsed, drained & skin removed
3 cup of mushrooms (fresh); sliced
1 pc of onion (large); sliced
2 garlic cloves; chopped
3/4 cup of broth of chicken
1 canned tomato paste (6 oz)
1/4 tsp of salt & pepper
1/4 cup of red wine (dry, preferably Merlot)
2 Tbsps of tapioca (quick-cooking)
2 Tbsps of basil (fresh); snipped
2 tsp of sugar
2 cup of cooked pasta (hot)
2 Tbsps of Parmesan cheese; shredded finely
A sprig of parsley

Toss in the mushrooms, garlic and onions in the crockpot. Mix well. Place the chicken meat on top. Set it aside.

Meanwhile, combine chicken broth, red wine, tomato paste, basil, tapioca, pepper and salt in one large mixing bowl. Whisk ’til blended well. Pour this mixture over the chicken.

Cover with lid. Set the heat to low. Cook for 7-8 hours. Serve it over cooked pasta. Garnish with grated Parmesan and a sprig of fresh basil or parsley prior to serving.

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