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Italian Chicken Chardonnay

 Italian Chicken Chardonnay
"One day, I needed to have dinner ready when we walked in the door after work and school. So I altered a skillet dish that my family likes into this delicious slow cooker meal, and it was ready and waiting when we got home. It's perfect for a weeknight meal but is nice enough for company, too." —Judy Armstrong, Prairieville, Louisiana
6 ServingsPrep: 20 min. Cook: 5 hours


  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 3 pounds bone-in chicken breast halves, skin removed
  • 1/2 pound baby portobello mushrooms, quartered
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
  • 1-1/2 cups chardonnay
  • 1 can (6 ounces) tomato paste
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 1/4 cup minced fresh parsley
  • Hot cooked pasta
  • Shredded Romano cheese


  • Combine the paprika, salt, pepper and cayenne; sprinkle over chicken.
  • Place the chicken, mushrooms, red pepper, onion and artichokes in a
  • 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato
  • paste, garlic and thyme; pour over vegetables.
  • Cover and cook on low for 5-6 hours or until chicken is tender. Stir

2 of 2

Italian Chicken Chardonnay (continued)

Directions (continued)

  • in parsley. Serve with pasta; sprinkle with cheese. Yield: 6
  • servings.
Nutritional Facts: 1 serving (calculated without pasta and cheese) equals 282 calories, 5 g fat (2 g saturated fat), 103 mg cholesterol, 550 mg sodium, 16 g carbohydrate, 5 g fiber, 43 g protein. Diabetic Exchanges: 5 lean meat, 3 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.