Italian Chicken Chardonnay

• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 3 lbs bone-in chicken breast halves, skin removed
• 1/2 lb baby portabella mushroom, quartered
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 1 (14 ounce) can water-packed artichoke hearts, rinsed and drained
• 1 1/2 cups Chardonnay wine
• 1 (6 ounce) can tomato paste
• 3 garlic cloves, minced
• 2 tablespoons fresh thyme, minced or 2 teaspoons dried thyme
• 1/4 cup fresh parsley, minced
• hot cooked pasta
• shredded romano cheese

1. Combine the paprika, salt, pepper and cayenne;
2. sprinkle over chicken.
3. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker.
4. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
5. Cover and cook on low for 5-6 hours or until chicken is tender.
6. Stir in parsley. Serve with pasta; sprinkle with cheese.

paprika, salt, pepper, cayenne pepper, baby portabella mushroom, sweet red pepper, onion, water, chardonnay wine, tomato paste, garlic, fresh thyme, fresh parsley, pasta, romano cheese

Taken from www.food.com/recipe/italian-chicken-chardonnay-511398 (may not work)