Ingredients:

2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 c. sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 c. chicken broth
1-6-ounce can tomato paste
1/4 c. dry red wine (such as Merlot) or chicken broth
2 tbsp. quick cooking tapioca
2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed
2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 c. hot cooked noodles
2 tbsp. finely shredded Parmesan cheese

Directions:

Rinse chicken; set aside. In a crockpot cooker place mushrooms, onion, and garlic. Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.

Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 ½ to 4 hours. If using, stir in fresh basil. To serve, spoon mixture over hot cooked noodles. Sprinkle with Parmesan cheese.

Makes 4 to 6 servings.