Crock Pot Chicken Stew With Mushrooms

• 12 ounces of fresh sliced mushrooms
• 1 large onion, sliced
• 2 garlic cloves, minced
• salt and pepper
• 8 boneless skinless chicken thighs
• 1/2 cup chicken stock or 1/2 cup broth
• 1 (6 ounce) can tomato paste
• 1/2 cup merlot or 1/2 other dry wine
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon dried thyme

1. Place the muhrooms, onion and garlic in the insert of a slow cooker.
2. Season generously with salt and pepper and stir to combine.
3. Season chicken generously with salt and pepper and place in the insert on top of the vegetables.
4. In a small bowl, combine the chicken broth, tomato paste, wine, tapioca,thyme 1/4 teasoon salt and 1/4 teaspoon pepper.Pour over chicken and vegetables in the insert.
5. Cover and cook 3 to 4 hours on high or 7 to 8 hours on low.

mushrooms, onion, garlic, salt, chicken thighs, chicken stock, tomato paste, merlot, tapioca, thyme

Taken from www.food.com/recipe/crock-pot-chicken-stew-with-mushrooms-249463 (may not work)