Serve this chicken in wine sauce over your favorite pasta.

What You Need:

3 lbs. skinless chicken pieces
3 c. sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1 6-ounce can tomato paste
1/4 c. dry red wine (such as Merlot)
2 tbsp. quick-cooking tapioca
1 1/2 tsp. dried basil, crushed
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
pasta such as spaghetti, cooked separately
Parmesan cheese

How to Make It:

Rinse the chicken pieces and set aside.
In a 3.5qt. or 6qt.crock pot place mushrooms, onion, and garlic.
Place chicken pieces on top of the vegetables.
In a bowl combine broth, tomato paste, wine, tapioca, basil, sugar, salt, and pepper.
Pour over the chicken and vegetables.
Cover and cook on low for 7 to 8 hours or on high for 3 ½ to 4 hours.
To serve, spoon chicken, mushroom mixture, and sauce over hot cooked pasta.
Sprinkle with Parmesan cheese.

Tip:

If you prefer not to use the wine, substitute with another 1/4 cup of chicken broth. This recipe makes 4 to 6 servings.