• 2 lbs. chicken breast, boneless, skinless (about 8)
  • 3 c. mushrooms, sliced
  • 1 onion, large, chopped
  • 6 oz. tomato paste
  • 1/2 c. chicken broth
  • 1/4 c. dry red wine
  • 2 T. tapioca, quick-cooking
  • 2 garlic cloves, minced
  • 2 tsp. sugar
  • 2 tsp. basil, dried
  • salt and pepper to taste
  • Green and Red Peppers for color (optional)
  • Hot cooked noodles or rice (optional)
  • Shredded Parmesan cheese (optional)

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Slow Cooker Chicken with Mushrooms over noodles or rice makes a delicious week day meal.  Delicious!

  1. Place Chicken, mushrooms, onion, tomato paste, broth, wine, tapioca, garlic, sugar, basil and salt and pepper in crock.
  2. Optional: add red and green peppers.
  3. Cover. Cook on Low for 7-8 hours, or on High for 3-4 hours.

Serve over noodles, pasta or rice, if desired. Garnish with cheese.

Optional: Serve Chicken breast whole or shredded/cubed. If shredded/cubed, remove and shred/cube and stir back in the sauce before serving. Also if shredding/cubed chicken, I chop the mushrooms too! Pictured with cubed chicken…

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Crock Pot Chicken with Mushrooms

 

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