Slow Pot of Chicken, Mushrooms, Tomatoes

By margaret wilson
January 28, 2018
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Slow Pot of Chicken, Mushrooms, Tomatoes

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

Serves: 4

  • 2 tablespoons each of olive oil and unsalted butter
  • 1/4 cup shallots, chopped
  • 5 garlic cloves, minced
  • 4 boneless chicken breasts
  • 1/4 cup dry vermouth, or a dry white wine
  • 1 pound mushrooms, chopped
  • 1/3 cup dried porcini mushrooms
  • 1/2 cup sundried tomatoes (kind in oil), chppd (leave out the oil...)
  • 1-14.5 ounces can of diced, tomatoes, WITH their juice
  • 3/4 teaspoon dried tarragon
  • 1 teaspoon kosher salt
  • 1/2 cup water
  • 1 pound Cooked wide noodles (egg or pappardelle) -- For Serving
  1. 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
  2. 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
  3. Add that mixture, along with everything else, into the Slow Cooker -- on top of the chicken
  4. Cook on low for 6 to 7 hours
  5. Serve over cooked noodles or pasta. Garnish with fresh chppd parsley or parmesan cheese -- whatever you like

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