Wednesday, September 5, 2012

Crock Pot Chicken and Mushrooms


Here's a recipe I cant wait to try! Sounds easy and delicious; right up my alley!

Crock Pot Chicken and Mushrooms

1 onion, minced
6 cloves garlic, minced
1 T olive oil
1 T tomato paste
1 t dried thyme
1.5 lbs boneless, skinless chicken breasts
salt and pepper
1 lb musrooms, thinly sliced
2 c chicken broth
2 T white wine vinegar
2 T quick cooking tapioca
1/4 c evaporated milk
1/2 c grated parmesan cheese
1 T dried parsley flakes

Combine onion, garlic, oil, tomato paste and thyme in a microwave safe bowl. Cook for 3-4 minutes, stirring every minute, until onions are tender. Pour into slow cooker. Sprinkle chicken with salt and pepper. Stir chicken, mushrooms, broth, vinegar, and tapioca into the slow cooker. Cover and cook on low for 4-6 hours. Remove fat from the surface of the sauce with a large spoon. Add the evaporated milk, cheese and parsley. Add salt and pepper to taste and serve over rice or pasta. Enjoy!

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