Chicken Merlot with Mushrooms Recipe
Chicken Merlot with Mushrooms Recipe photo by Taste of Home

Chicken Merlot with Mushrooms Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES:5 servings
TOTAL TIME: Prep: 10 min. Cook: 5 hours
MAKES: 5 servings


  • 3/4 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 pounds boneless skinless chicken thighs
  • 1 can (6 ounces) tomato paste
  • 3/4 cup chicken broth
  • 1/4 cup merlot or additional chicken broth
  • 2 tablespoons quick-cooking tapioca
  • 2 teaspoons sugar
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • Hot cooked pasta, optional

Nutritional Facts

1 each: 501 calories, 21g fat (6g saturated fat), 184mg cholesterol, 595mg sodium, 20g carbohydrate (9g sugars, 4g fiber), 55g protein


  1. Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.
  2. In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
  3. Sprinkle with cheese. Serve with pasta if desired.
    Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
    Yield: 5 servings.
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 Oct. 30, 2015

"Just did not care for at all."

Reviewed Dec. 20, 2014

"Not the best chicken I have ever tasted. It needed something else, not sure what, to give it some flavor. Sort of blah. In my slow cooker it only took 3 hours at the most; any longer and it would have been mushy. Good idea to check for doneness about half way through the cooking time."

Reviewed Oct. 20, 2014

"I used 3 boneless, skinless chicken. Very good. No longer than 5 hours on low in my slow cooker. Need the tapioca to make the sauce velvety. Don't leave it out. A keeper."

Reviewed Oct. 4, 2014

"Very good! Great deep flavor."

Reviewed Jan. 4, 2014

"I really loved this recipe. I covered it with a hearty sprinkle if Italian blend cheese before serving. Served with side of hot pasta and plenty of crusty Italian bread for sopping up sauce and cheese."

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