Recipe: Chicken Merlot with Mushrooms – Crock Pot

Oh Boy! Oh Boy! Oh Boy! Oh Boy! Oh Boy! I love it when a recipe combines more than one of my favorite things. Mushrooms, wine, chicken and easy to make. I do believe this is going to be our Valentines Day dinner this year. (Along with Aunt Sally’s Baked Fudge – it is to DIE for). Yes Sir indeedy-dee! This sounds really good and again, CROCK POT! – no fuss, no muss.

Chicken Merlot with Mushrooms – Crock Pot Recipe

2 1/2 to 3 lbs. meaty chichen pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6- oz. can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tbsp. quick-cooking tapioca
2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil crushed
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 cups hot cooked noodles
2 tbsp. finely shredded Parmesan cheese

Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil. To serve, spoon chicken mushroom mixture, and sauce over hot cooked noddles. Sprinkle with Parmesan cheee. Makes 4 to 6 servings.

Prep time: 25 min.
Nutrition facts per serving: 469 calories; 12 g. total fat (3 g. saturated fat); 144 mg cholesterol, 468 mg sodium; 41 g carbohydrate; 5 g fiber, 46 g protein. Daily Values: 13% vitamin A; 37% vitamin C, 7% calcium, 35% iron.

Y’all Enjoy! 🙂

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2 Comments Add yours

  1. Okay. Printing this puppy out!

  2. nilesjess says:

    I triple the mushroom content and there still isn’t enough. They cook down fast! This time I’m going to saute extra ‘shrooms on the side to top off our meal. You can never have too many…
    Yummy, easy meal I am definitely adding to my repertoire. 🙂

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