ingredients
- 18 ounce package fresh mushrooms, halved (or quartered if large)
- 4 medium carrots, cut into 1/4-inch slices
- 1 1/2 cups frozen pearl onions
- Nonstick cooking spray
- 5 - 6 large chicken thighs, skin removed (2-1/4 to 2-1/2 pounds total)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup dry red wine
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons tapioca
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons herbs de Provence
- 3 cloves garlic, minced
- 2 tablespoons snipped fresh Italian (flat-leaf) parsley
- 4 cups hot cooked whole grain wide noodles
- directions
1.In a 4- to 5-quart slow cooker combine mushrooms, carrots, and onions. Set aside.
2.Lightly coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle both sides of chicken thighs with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add chicken thighs to skillet, meaty sides down. Cook about 6 minutes or until brown, turning once. Add chicken to cooker.
3.Add wine to skillet; bring to boiling. Reduce heat; simmer for 2 minutes, using a wooden spoon to scrape up any browned bits from bottom and sides of skillet. Remove from heat. Stir in broth, tapioca, vinegar, herbs de Provence, garlic, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over chicken in cooker.
4.Cover and cook on low-heat setting for 5 to 5-1/2 hours or on high-heat setting for 2-1/2 to 2-3/4 hours.
5.Sprinkle with parsley; serve with noodles.
