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Prep Time: 25 Minutes Cook Time: 155 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Ingredients:
2 cups sliced mushrooms |
2 medium red peppers, and cut into strips or 2 medium yellow bell peppers, cut into strips |
1 large onion, sliced |
4 ounces cooked bacon, chopped |
8 garlic cloves, minced |
3 tablespoons quick-cooking tapioca, crushed |
8 boneless skinless chicken breast halves (2 1/2-3#) |
1 cup chicken broth |
1/4 cup dry white wine or 1/4 cup vermouth |
1 lb asparagus spear |
1/3 cup whipping cream |
1/2 cup fresh basil, plus |
2 teaspoons fresh basil, snipped |
2 cups orzo pasta, hot cooked |
2 tablespoons parmesan cheese, grated |
Directions:
1. In a 5-6 quart slow cooker stir together mushrooms, sweet peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.
2. Cover: cook on high heat setting 3-3 1/2 hours or low heat setting 6-7 hours.
3. Meanwhile, snap off and discard woody bases from asparagus. Cut inot 2-3 inch lengths. If using low heat setting, turn to high heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.
4. Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store chicken breast halves, wrapping tightly and refrigerate up to 3 days. Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese.
5. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.
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