Even though I am tempted to post another dessert (since it is the holiday season), we'll talk about an actual meal this week. I am a big fan of one dish entrees; Skip is not. We can agree, however, that the crock pot is the single most underrated kitchen tool. Accordingly, we try to use ours at least once every week or two, and we have worked to expand beyond the roast option.
Recently, we tried Chicken & Mushrooms in wine sauce. (We omitted the mushrooms because we are not very 'shroomy.)
Here's the recipe.
Chicken & Mushrooms in wine sauce
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs and drumsticks), skinned
3/4 c chicken broth
1 6-ounce can tomato paste
1/4 cup dry red wine or chicken broth
2 tablespoons quick-cooking tapioca
2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups hot cooked noodles
2 tablepoons finely shredded Parmesan cheese
Directions:
1) In a 3 1/2 to 5-quart slow cooker, place mushrooms, onion and garlic. Add chicken pieces. In a medium bowl combine chicken broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper. Pour over mixture in cooker.
2) Cover and 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.
3) Serve chicken and mushroom mixture over hot cooked noodles. Sprinkle with Parmesan cheese.
Although I did not snap a pic of the finished product, I'm sure you can get the idea. Give it a try.
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