Ingredients

2 cups sliced fresh mushrooms

1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano

1 medium red sweet pepper, cut into bite-size strips

1 medium onion, thinly sliced

1/4 cup dry red wine or canned beef broth

2 tablespoons quick-cooking tapioca

2 tablespoons balsamic vinegar

3 cloves garlic, minced

2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and/or drumsticks), skinned

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

Hot cooked pasta

Preparation

  1. Combine mushrooms, undrained tomatoes, the red sweet pepper, onion, wine, tapioca, balsamic vinegar, and garlic in a 5- to 6-quart slow cooker. Place chicken pieces on top. Combine salt, paprika, and black pepper; sprinkle on the chicken.

  2. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.

  3. Serve chicken in shallow bowls with mushroom-tomato sauce and cooked pasta.