Chicken And Mushrooms

• 2 cups sliced fresh mushrooms
• 1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano
• 1 medium red sweet pepper, cut into bite-size strips
• 1 medium onion, thinly sliced
• 1/4 cup dry red wine or canned beef broth
• 2 tablespoons quick-cooking tapioca
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and/or drumsticks), skinned
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• Hot cooked pasta

1. 1. Combine mushrooms, undrained tomatoes, the red sweet pepper, onion, wine, tapioca, balsamic vinegar, and garlic in a 5- to 6-quart slow cooker. Place chicken pieces on top. Combine salt, paprika, and black pepper; sprinkle on the chicken.
2. 2. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3. 3. Serve chicken in shallow bowls with mushroom-tomato sauce and cooked pasta.

mushrooms, tomatoes, red sweet pepper, onion, red wine, tapioca, balsamic vinegar, garlic, chicken, salt, paprika, ground black pepper, pasta

Taken from www.epicurious.com/recipes/member/views/chicken-and-mushrooms-1253873 (may not work)