Chicken Merlot with Mushrooms Recipe

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

Read Reviews
4 40 34
Publisher Photo
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
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 hours
MAKES:
5 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 hours

Ingredients

  • 5-1/4 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 3 pounds boneless skinless chicken thighs
  • 1 can (6 ounces) tomato paste
  • 3/4 cup chicken broth
  • 1/4 cup Merlot wine 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

Directions

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 or additional broth, 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 Parmesan cheese. Serve with pasta if desired. Yield: 5 servings.
Originally published as Chicken Merlot with Mushrooms in Simple & Delicious May/June 2008, p18

Nutritional Facts

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

  • 5-1/4 cups sliced fresh mushrooms
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 3 pounds boneless skinless chicken thighs
  • 1 can (6 ounces) tomato paste
  • 3/4 cup chicken broth
  • 1/4 cup Merlot wine 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
  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 or additional broth, 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 Parmesan cheese. Serve with pasta if desired. Yield: 5 servings.
Originally published as Chicken Merlot with Mushrooms in Simple & Delicious May/June 2008, p18

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Reviews forChicken Merlot with Mushrooms

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MY REVIEW
s_pants User ID: 174050 274797
Reviewed Oct. 2, 2017

"I liked the ease of preparation and the fact that it did not take too long to cook (the chicken was over 200 degrees after 4 1/2 hours). It just did not have much "oomph" for me. The flavor profile was good and my family enjoyed it."

MY REVIEW
blardo User ID: 1829147 235996
Reviewed Oct. 30, 2015

"Just did not care for at all."

MY REVIEW
sjpoor User ID: 2565047 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."

MY REVIEW
helmly7 User ID: 7271285 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."

MY REVIEW
cbybee User ID: 3897502 99411
Reviewed Oct. 4, 2014

"Very good! Great deep flavor."

MY REVIEW
Baking Diva User ID: 4467421 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."

MY REVIEW
lolohiser User ID: 5362556 174953
Reviewed Nov. 14, 2013

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

MY REVIEW
MN-Mama User ID: 7348175 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,
SUBSTITUTE -
2 Tbls. flour or 1 1/3 Tbls. quick-cooking tapioca;
INGREDIENT -
1 Tbls. flour,
SUBSTITUTE - 1/2 Tbls. cornstarch or 2 tsp. quick-cooking tapioca;
INGREDIENT -
1 Tbls. tapioca,
SUBSTITUTE -
1 1/2 Tbls. all-purpose flour
I am cooking up this dish now. Will write further review once it has been served."

MY REVIEW
sstetzel User ID: 158954 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."

MY REVIEW
kaela0124 User ID: 7221454 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?"

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