Slow-Cooked Chicken and Mushrooms
Serve this dish with a tossed or spinach salad and garlic bread.
INGREDIENTS | SERVES 4–6
- 2 cups cleaned and sliced fresh button or cremini mushrooms
- 1 14 ½-ounce can diced tomatoes with Italian herbs
- 1 red sweet pepper, seeded and diced
- 1 medium yellow onion, thinly sliced
- ¼ cup dry red wine or beef broth
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 2 ½ pounds chicken breasts, skin removed
- ¼ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- 1 9-ounce package fresh or frozen cheese tortellini or ravioli
- OPTIONAL: freshly grated Parmigiano-Reggiano cheese to taste
Add the mushrooms, undrained tomatoes, red pepper, onion, wine or broth, tapioca, balsamic vinegar, and garlic to a 4- or 6-quart slow cooker. Stir to combine. Place the chicken pieces on top of the sauce. Sprinkle the salt, paprika, and black pepper over the chicken. Cover and cook on low for 8 to 9 hours.
Remove the chicken pieces and keep warm. Add the tortellini or ravioli to the sauce; cover and cook on high for 10 to 15 minutes, or until the pasta is done.
Arrange the chicken pieces on a serving platter and top with the pasta and sauce. Top with grated cheese, if desired.
