Chicken And Mushroom Sauce

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• 1 onion, minced
• 1/2 ounce dried porcini mushrooms, rinsed and minced
• 6 garlic cloves, minced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tomato paste
• 1 tablespoon minced fresh thyme (or 1 t. dried)
• 1 lb mushroom, trimmed and sliced thin
• 1 1/2 cups low sodium chicken broth
• 1/2 cup dry wine
• 2 tablespoons minute tapioca
• 1 1/2 lbs boneless skinless chicken thighs, trimmed
• salt
• pepper
• 1/4 cup heavy cream
• 1/2 cup grated parmesan cheese
• 3 tablespoons minced fresh parsley

Recipe

• 1 microwave onion, porcini, garlic, oil, tomato paste, and thyme in a bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
• 2 stir mushrooms, broth, wine, and tapioca into slow cooker.
• 3 season chicken with salt and pepper and nestle into slow cooker.
• 4 cover and cook until chicken is tender, 4-6 hours on low.
• 5 transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
• 6 let sauce settle for 5 minutes, then remove fat from surface using large spoon.
• 7 stir shredded chicken and cream into sauce and let it sit until heated through, about 5 minutes.
• 8 stir in parmesan.
• 9 before serving, stir in parsley and season with salt and pepper to taste.
• 10 enough sauce for 1 pound pasta.