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Crock-pot Chicken Merlot with Mushrooms
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Submitted by:
Jimmy |
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This is a great Italian Style Chicken dish. It is very tender with a great sauce after slow cooking for 8 hours |
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INGREDIENTS:
- 3 pound(s) , Skinned Chicken Pieces
- 3 cup(s) , Mushrooms Sliced
- 1 large , Onion Chopped
- 2 large , Garlic Cloves Minced
- 3/4 cup(s) , Chicken Broth
- 6 ounces , Tomato Paste
- 1/4 cup(s) , Dry Red Wine
- 2 tablespoon(s) , Tapioca
- 2 tablespoon(s) , Fresh Basil Chopped
- 2 teaspoon(s) , Sugar
- 1/4 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Pepper
- 2 cup(s) , Noodles Cooked
- 2 tablespoon(s) , Parmesan Cheese Grated
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| Instructions: |
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 noodles Sprinkle with Parmesan cheese.
Makes 4 to 6 servings |
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