Slow Cooker Merlo Chicken with Mushrooms Recipe2022-11-30
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(4 / 5)
5 People rated this recipe
This information is per serving.
Saturated Fat2.3 g
Trans Fat0 g
Unsaturated Fat2.3 g
Slow cooker Merlo chicken with mushrooms recipe. Chicken breasts with wine and mushrooms cooked in a slow cooker. Easy and tasty! Are you looking for more easy and delicious slow cooker recipes? We have a vast collection of them, please check out Slow Cooker Recipes
I used Homemade Chicken Broth to make this recipe.
Slow Cooker Merlot Chicken with Mushrooms Recipe
Picture this: a delicious, hearty meal that practically cooks itself. That’s what you’ll get with this Merlot Chicken with Mushrooms recipe. With just a few simple ingredients and some patience, you can create a dish that looks and tastes like it took hours to prepare.
The rich flavors of merlot wine and savory mushrooms combine with the tender chicken to create a meal that’s both elegant and effortless. Whether you’re cooking for a special occasion or just want to treat yourself to something delicious, this slow cooker recipe is sure to impress. So grab your ingredients and let’s get started!
Ingredients and Preparation
To make this delicious Slow Cooker Merlot Chicken with Mushrooms recipe, you will need the following ingredients:
– 4 boneless, skinless chicken breasts
– 3 cups of sliced mushrooms
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1/4 cup of Merlot wine
– 3/4 cup of chicken broth
– 6 oz of tomato paste
– 2 tablespoons quick-cooking tapioca
– 2 tablespoons dried basil
– 2 tablespoons white sugar
– 2 tablespoons shredded Parmesan (optional)
– Salt and pepper to taste
Cooking the Chicken in a Slow Cooker
Once you have prepared the ingredients for your Merlot Chicken with Mushrooms, it’s time to start cooking. Begin by placing the mushrooms, onion, and garlic in the slow cooker and adding the chicken on top.
Next, pour the merlot wine mixture over the chicken and mushrooms, making sure everything is well coated. Stir gently to combine all the flavors.
Cover the slow cooker with its lid and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chicken will become tender and juicy as it cooks slowly in the flavorful merlot sauce.
As the cooking time nears its end, check the internal temperature of the chicken to ensure it has reached a safe temperature of 165°F (74°C). Once done, remove the chicken from the slow cooker and let it rest for a few minutes before slicing it into pieces.
The remaining sauce in the slow cooker can be used as a delicious gravy to serve alongside the chicken. Simply strain the sauce through a fine-mesh sieve to remove any solids, then pour it into a small saucepan and simmer until it thickens slightly.
With just a few simple steps, you’ll have a mouthwatering Slow Cooker Merlot Chicken with Mushrooms that’s perfect for a cozy night in or a special occasion.
Serving Suggestions and Final Thoughts
Once the Slow Cooker Merlot Chicken with Mushrooms is ready, it’s time to serve and enjoy! This dish pairs perfectly with a side of mashed potatoes or rice. The rich and flavorful sauce can be spooned over the chicken and the starch of your choice for an extra burst of flavor.
For a complete meal, add a side salad or some steamed vegetables to balance out the richness of the dish. You can also garnish with fresh herbs such as parsley or thyme to add a pop of color and freshness.
This recipe is perfect for entertaining guests or for a cozy night with your loved ones. It’s effortless yet elegant, and the flavors are sure to impress. Plus, the slow cooker does all the work for you, allowing you to relax and enjoy the company of your guests or family.
Slow Cooker Merlo Chicken with Mushrooms Recipe
- 2-3 pounds (960-1.44 kg) boneless and skinless chicken breasts
- 3 cups sliced mushrooms
- 1 large yellow onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 3/4 cup (180 ml) chicken broth
- 6 oz (180 ml) can tomato paste
- 1/4 cup (60 ml) dried red wine (Merlot)
- 2 tablespoons quick-cooking tapioca
- 2 tablespoons dried basil
- 2 tablespoons white sugar
- 1/4 tablespoon salt
- 1/4 tablespoon freshly ground black pepper
- 2 tablespoons shredded Parmesan (optional)
In a 6-quart (6L) slow cooker, combine mushrooms, onion, and garlic. Mix well. Place chicken on top of vegetables.
In a large mixing bowl, combine chicken broth, tomato paste, wine, tapioca, sugar, and seasoning. Stir well, then pour the mixture over the chicken and vegetables.
Cover the pot and cook on a low-heat setting for 6-8 hours or until chicken and vegetables are tender.
Turn off the cooker and open the lid. Stir the chicken mixture well. Transfer to serving plates. Sprinkle with shredded Parmesan (optional). Serve immediately.