Mushroom Chicken

Serve this delicious chicken with spinach salad and garlic bread.

Serves 6

Ingredients:

• 2 cups sliced fresh mushrooms
• 1 (15-ounce) can diced tomatoes with basil, garlic, and oregano
• 1 red bell pepper, seeded and diced
• 1 medium onion, peeled and thinly sliced
• ¼ cup dry red wine or beef broth
• 2 tablespoons quick-cooking tapioca
• 2 tablespoons balsamic vinegar
• 3 cloves of garlic, peeled and minced
• 2 ½ pounds meaty chicken pieces (breasts, thighs, and/or drumsticks), 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: Parmesan-Reggiano, grated

1. Add the mushrooms, undrained tomatoes, red pepper, onion, wine or broth, tapioca, balsamic vinegar, and garlic to the 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 hours.
2. Remove the chicken pieces and keep warm. (Or, if you prefer, once the chicken is cool enough to handle, remove the chicken from the bones; shred the chicken and discard the bones.)
3. Add the tortellini or ravioli to the sauce; cover and cook on high for 10 to 15 minutes or until the pasta is done. If using shredded chicken, stir it into the pasta and sauce. If using chicken pieces, arrange them on a serving platter and top with the pasta and sauce. Serve with additional grated cheese if desired.

Pasta and the Slow Cooker

While it’s possible to cook fresh (or fresh refrigerated) pasta in the slow cooker, unless you can stay close enough to keep an eye on the slow cooker, don’t attempt it. It only takes a few minutes and one more dirty pan to cook pasta according to the package directions. That’s the foolproof way to fix it.