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Use a 3 1/2, 4, or 5 quart Slow Cooker
Rinse the chicken, pat dry, and set aside.
Place the mushrooms, onion, and garlic in the insert of the slow cooker. Place the chicken
pieces on top of the vegetables.
Combine the broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt, and
pepper in a medium bowl. Pour the mixture over the chicken and vegetables.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 ½ to 4 hours. If you are
using fresh basil, stir it in after the chicken is cooked, shortly before serving. To serve, spoon the chicken, vegetables, and sauce over the cooked noodles. Sprinkle with Parmesan cheese.
Serves 6
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