Slow Pot Of Chicken, Mushrooms, Tomatoes

• 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

olive oil, shallots, garlic, chicken breasts, white wine, mushrooms, porcini mushrooms, tomatoes, tomatoes, tarragon, kosher salt, water, noodles

Taken from food52.com/recipes/75310-slow-pot-of-chicken-mushrooms-tomatoes (may not work)