Love mushrooms? Pick your favorite type of mushroom from River Valley Ranch for this chicken slow-cooker recipe. Serve your chicken, available from our meat vendors, and vegetables from our farm stand vendors, over pasta from Pappardelle Pasta. Try the mushroom flavored. And, don’t forget the wine from Glunz…some for the chicken and a glass for you.
3 pounds chicken thighs and/or drumsticks, skinned
1 tablespoon oil
5 cups sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster
1 red onion, cut into wedges
1/2 cup chopped carrot (1 medium)
1/4 cup dried tomato pieces (not oil-packed)
3/4 cup chicken broth
1/4 cup dry white wine or chicken broth
3 tablespoons quick-cooking tapioca, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon garlic salt
1/2 teaspoon dried basil, crushed
1/4-1/2 teaspoon ground black pepper
4 1/2 cups hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice
If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside.
In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.
Recipe courtesy of Midwest Living