Author Notes
An easy, Slow Cooker dish debuting chicken, two types of mushrooms, and two types of tomatoes, producing an earthy, tangy taste-- perfect fare for a slow Sunday winter dinner. —margaret wilson
Ingredients
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2 tablespoons
each of olive oil and unsalted butter
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1/4 cup
shallots, chopped
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5
garlic cloves, minced
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4
boneless chicken breasts
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1/4 cup
dry vermouth, or a dry white wine
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1 pound
mushrooms, chopped
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1/3 cup
dried porcini mushrooms
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1/2 cup
sundried tomatoes (kind in oil), chppd (leave out the oil...)
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1-14.5 ounces
can of diced, tomatoes, WITH their juice
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3/4 teaspoon
dried tarragon
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1 teaspoon
kosher salt
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1/2 cup
water
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1 pound
Cooked wide noodles (egg or pappardelle) -- For Serving
Directions
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Season chicken breasts with S & P; then brown them in a skillet in the melted oil/butter mixture. Transfer/place them in Slow Cooker-- leaving drippings behind
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In that same skillet, saute shallots & garlic, adding more butter if needed, to get them to brown-edge stage. Then de-glaze that skillet with the dry vermouth
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Add that mixture, along with everything else, into the Slow Cooker -- on top of the chicken
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Cook on low for 6 to 7 hours
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Serve over cooked noodles or pasta. Garnish with fresh chppd parsley or parmesan cheese -- whatever you like
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