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Chicken Merlot with Mushrooms

 Chicken Merlot with Mushrooms
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
5 ServingsPrep: 10 min. Cook: 5 hours


  • 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


  • Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top
  • with chicken.
  • 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.
  • Sprinkle with cheese. Serve with pasta if desired. Yield: 5 servings.

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Chicken Merlot with Mushrooms (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.