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

Chicken Merlot with Mushrooms

mushrooms

onion,

garlic cloves,

chicken thighs

(6 ounces) tomato paste

chicken broth

merlot chicken broth

tapioca

sugar

basil

salt

pepper

Parmesan cheese

pasta,

35g protein. <B><b>Diabetic Exchanges</b>: </B> 5 lean meat

Yuck.  Probably the worst recipe we've ever gotten off of ToH, which is usually pretty reliable.  Followed the recipe to the "T".  Used fresh ingredients, expensive tomato paste, pretty good Merlot.  Sitting here with a weird after-taste in my mouth. Very, very tomato-ey.  Did I mention, "yuck"?

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 flourI am cooking up this dish now.  Will write further review once it has been served.

RE Tapioca: While adding pudding would indeed be nauseating, the ingredient called for is NOT tapioca pudding, but the dry ingredient "tapioca", which is only one of the ingredients used to make the pudding. What you are looking for at the store is a small box about the height of a jiffy muffin mix box, but smaller in width. Tapioca is dry, and you measure it similar to salt or pepper. It is not sweet, just as salt is not sweet but can be used in sweet dishes. Works much better in this type of dish than cornstarch, especially b/c it won't get lumpy!

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.

To "happyoregonian" thank you so much for explaining what tapioca is, I have always wondered, now I know. For the recipe, yes I enjoyed it a lot.

The dish was delicious. I used boneless, skinless breasts cut into large chunks. I left all other ingredients as-is and it was wonderful served over the Caramelized Onions in Mashed Potatoes recipe from this site. This recipe is in the permanent slow cooker file!

This was so tasty.  When I read the recipe, it didn't appear to have much sauce so I added more chicken broth and merlot, added some oregano and additional garlic and it was wonderful.  I used boneless skinless chicken breasts and they were very tender.

This was very good.  I used a little extra wine, skipped the parmesan, and used cornstarch instead of tapioca.  Next time I will try chicken breast like some of the other reviewers.

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.

Sorry, but the flavours interfere rather than complement one another. I found the tomato to be too overpowering. I did delete this one but I still have many more to try!

Not the best recipe. I probably won't ever make this again. Very disappointed with the outcome.

I used Crimini mushrooms, next time would use a mix of Crimimi and Shiitake.  I would double the amount of garlic.  Don't substitute for the wine, it is crucial to the flavor.  I did substitute cornstarch for tapioca, equal amounts.  I would also cut up the chicken before cooking so as to absorb more of the flavor in the liquid.  If you don't cut it up before cooking, do so before you refrigerate the leftovers.  This goes very well with steamed brown rice.

I just couldn't get the sauce thick enough.  Loved the idea of not having to brown the chicken before putting it in the slow cooker!

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

Quick and easy to assemble and the results were absolutely delicious!  A "keeper" for sure!

Unfortunately, I was dissapointed with this recipe. I expected a lot more flavor and spark.

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.

DELICIOUS!  THIS RECIPE IS EASY & IS A "KEEPER!"

chicken merlot with mushrooms

Prep Time: 15 minutes

Cook Time: 5 hours

Total: 5 hours, 15 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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