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Slow cooked and savory, this dish is perfect for any night of the week, and is sure to become a staple in your home.–Shelli McWilliam of Salem, Oregon
Nutritional Facts 7-1/2 ounces cooked chicken with 1 cup sauce (calculated without pasta) equals 501 calories, 21 g fat (6 g saturated fat), 184 mg cholesterol, 595 mg sodium, 20 g carbohydrate, 4 g fiber, 55 g protein.
Originally published as Chicken Merlot with Mushrooms in Simple & Delicious May/June 2008, p18
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jul. 28, 2009 by helens333
boxergirls....It is because of the chicken thighs and the grated Parm. Use chicken breasts instead, but it will not be as moist or tasty. (I find that by slow cooking chicken breasts it leaves the meat somewhat dry and almost a weird texture). FYI 1 lb of chicken thighs have 6-7 grams of fat and 95 calories per lb.
Reviewed on Jul. 28, 2009 by boxergirls
Where does the grams of fat come from? I can see some but 21 grams without the pasta.
Reviewed on Jul. 27, 2009 by browneyedbunny
That is good to know....to use tapioca in recipes that call for corn starch, would I use the same amount?
Reviewed on Jul. 27, 2009 by mfjbh
To All of You, who think tapioca is only for sweets.Tapioca WILL NOT leave a funny taste, nor will make the sauce look like pudding! It works just like corn starch, but leaves the sauce lighter, velvety if you will. I have been cooking Irish Stew for as long as I can remember and absolutely ANYBODY has EVER complained about the taste of it, nor have asked me what have I used to make the sauce. Trust me, you can use it without fear.
To All of You, who think tapioca is only for sweets.
Tapioca WILL NOT leave a funny taste, nor will make the sauce look like pudding! It works just like corn starch, but leaves the sauce lighter, velvety if you will. I have been cooking Irish Stew for as long as I can remember and absolutely ANYBODY has EVER complained about the taste of it, nor have asked me what have I used to make the sauce. Trust me, you can use it without fear.
Reviewed on Jul. 27, 2009 by MHa4791913
I've tried similar recipes with tapioca; it disolves completely, and thickens the sauce without changing the flavor. To my mind, it's easier than cornstarch.
Reviewed on Jul. 27, 2009 by phyllisturner
The thought of putting tapioca in this makes my stomach turn.
Reviewed on Jul. 27, 2009 by slim1958
Could I substitute cornstarch for the tapioca?
Reviewed on Jun. 21, 2009 by shelbyamay
I just couldn't get the sauce thick enough. Loved the idea of not having to brown the chicken before putting it in the slow cooker!
Reviewed on Jul. 13, 2008 by dzm388
Quick and easy to assemble and the results were absolutely delicious! A "keeper" for sure!
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