Chicken Merlot with Mushrooms Recipe
Chicken Merlot with Mushrooms Recipe photo by Taste of Home
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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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blardo 235996
Reviewed Oct. 30, 2015

"Just did not care for at all."

sjpoor 215408
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."

helmly7 80979
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."

cbybee 99411
Reviewed Oct. 4, 2014

"Very good! Great deep flavor."

Baking Diva 170824
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."

lolohiser 174953
Reviewed Nov. 14, 2013

"Great! Superb! Amazing! Need I go on. Make it!!"

MN-Mama 209488
Reviewed Jul. 23, 2013

"In response to the person who could not find instant tapioca - you need to look in with the instant pudding. Kraft makes a Minute Tapioca in small, Jiffy mix type box.

To others wondering about substitutes, I found this tidbit on the 'net:
INGREDIENT - 1 Tbls. cornstarch,
2 Tbls. flour or 1 1/3 Tbls. quick-cooking tapioca;
1 Tbls. flour,
SUBSTITUTE - 1/2 Tbls. cornstarch or 2 tsp. quick-cooking tapioca;
1 Tbls. tapioca,
1 1/2 Tbls. all-purpose flour
I am cooking up this dish now. Will write further review once it has been served."

sstetzel 100849
Reviewed Jun. 28, 2013

"kaela0124 you can substitute cornstarch for tapioca, use half the amount and don't use it until the end of your cooking process. I would mix it with a little cold water before adding it, like you would for gravy."

kaela0124 170031
Reviewed Jun. 28, 2013

"I have read all the reviews and maybe I just missed the answer. But I just went to 3 stores - Jewel, Dominicks and Walmart and everyone told me they don't carry quick cooking tapioca anymore. Do I use the same measurement of cornstarch?"

captgeo5 139712
Reviewed Jun. 26, 2013

"chicken is very tender and flavorful , easy to make"

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