Merlot & Mushroom Chicken Thighs

INGREDIENTS

• 8 chicken thighs, skin removed
• 16 oz sliced mushrooms
• 1 onion, chopped
• 3 tsp jar garlic
• 1 c chicken broth
• 1 can (6oz) tomato paste
• 1/2 c Merlot
• 2 Tbsp quick-cooking tapioca
• 2 tsp dried basil
• 1 tsp salt
• 1/2 tsp pepper

PREPARATION

1. Place mushrooms, onion and garlic in the bottom of the slow cooker.
2. Place chicken on top of vegetables.
3. Combine broth, tomato paste, Merlot, tapioca, basil, salt and pepper.
4. Pour over chicken.
5. Cover and cook on LOW for 8 hours.

-- JMagGuthrie - 20 May 2014