Recipe and Photo by: Better Homes and Gardens
Imagine: a wine-infused broth. Chicken thighs and mushrooms nestled inside your slow cooker. You aren't dreaming. This is dinner tonight.
sliced fresh mushrooms
14-1/2-ounce can diced tomatoes with basil, garlic, and oregano
red sweet pepper, cut into bite-size strips
onion, thinly sliced
dry red wine or canned beef broth
2 to 2-1/2
pounds meaty chicken pieces (breasts, thighs, and/or drumsticks), skinned
teaspoon ground black pepper
1. Combine mushrooms, undrained tomatoes, the red sweet pepper, onion, wine, tapioca, balsamic vinegar, and garlic in a 5- to 6-quart slow cooker. Place chicken pieces on top. Combine salt, paprika, and black pepper; sprinkle on the chicken.
2. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
MAKES 4 servings.
nutritional info per serving
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