March Madness Day 9: Slow Cooker Chicken and Mushrooms

Makes 4 servings

1 onion, minced

6 garlic cloves, minced

1 Tbsp olive oil

1 Tbsp tomato paste

1 tsp dried thyme

1 lb white mushrooms, thinly sliced

2 cups chicken broth

2 Tbsp white wine vinegar

2 Tbsp quick-cooking tapioca

1 1/2 lbs boneless, skinless chicken thighs, trimmed of fat

1/4 cup evaporated milk

1/2 cup Parmesan cheese

1 Tbsp dried parsley flakes

Place the onion, garlic, oil, paste and thyme in a microwave safe bowl.  Microwave for about 3-4 minutes, or until onions are tender (Stir every 45 seconds or so).  Pour into slow cooker.  Stir the mushrooms, broth, vinegar, tapioca and (salt and peppered) chicken into slow cooker.  Cover and cook on LOW for 4-6 hours.  Remove chicken and shred chicken with 2 forks.  Remove fat from surface with a large spoon.  Add the chicken back in the slow cooker.  Pour in the milk and the cheese and parsley.  Salt and pepper to taste.  If it needs to be thickened, stir 1 Tbsp of water into 1 Tbsp of cornstarch until smooth and then pour into the slow cooker.  Turn slow cooker to HIGH and cook uncovered for a half hour until sauce is thickened.  Serve over rice or pasta.

Review:

Looking for a slow cooker recipe that doesn’t use cream of something soup?  You got one.  This is a flavorful dish with chicken that is oh so tender.  I am a huge fan of mushrooms so I loved loved this recipe.  I can’t wait to make it again.  (After March Madness is over, of course)  4 1/2 stars.