Italian Chicken Chardonnay |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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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. âJudy Armstrong, Prairieville, Louisiana Ingredients:
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 |
Directions:
1. 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.
2. Cover and cook on low for 5-6 hours or until chicken is tender. Stir in parsley. Serve with pasta; sprinkle with cheese. Yield: 6 servings.
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