Slow Cooking Thursday ~ Chicken and Mushrooms
Updated to add: This recipe was delicious and the aroma as it was cooking all day was amazing! The only thing I should point out is that when a recipe calls for quick-cooking tapioca they aren’t referring to seed tapioca….just a hunch I have….oops.
What a week it has been. I have been beaten down and dragged about but I think my cold turned flu captor is finally letting me see the light of day and rejoin the land of the living. Unfortunately my hubbie also came down with it at the same time. Needless to say my house is in the throes of disorganization and I cannot stand it a moment longer. I have so many things I want to discuss with you, including Oprah’s show yesterday, but first I need to get my house back into some sort of order. Since I haven’t been well enough to cook anything for the past three days I have had to re-adjust my menu plan. The chicken recipe I had planned to make on Tuesday I am instead making today. I’m going to share the recipe with you anyway just because it really does look good but do keep in mind it has not been tested as yet by me. I will update later tonight after I see how it turns out.
Chicken and Mushrooms
2 cups sliced fresh mushrooms
1 14 1/2 oz can diced tomatoes with basil, garlic and oregano
1 medium red sweet pepper, cut into bite size strips
1 medium onion, thinly sliced
1/4 cup dry red wine or canned beef broth
2 tablespoons quick-cooking tapioca
2 tablespoons balsamic vinegar
3 cloves, garlic, minced
2 to 2 1/2 pounds meaty chicken pieces (breasts, thighs, and/or drumsticks), skinned
1/4 tsp salt
1/4 tsp paprika
1/4 tsp ground black pepper
Hot cooked pasta
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.
Cover; cook on low heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours.
Serve chicken in shallow bowls with mushroom-tomato sauce and cooked pasta. Makes 4 servings.
Source: Slow Cooker Favorites – BH&G 2007
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