| Level: | Easy |
| Total: | 7 hr 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup dried porcini mushrooms (about 1/4 ounce)
- 1 1/2 pounds skinless, boneless chicken thighs
- 1 carrot, finely chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 cloves garlic, minced
- 2 sprigs fresh basil, plus torn leaves for topping
- 1 14.5-ounce can stewed tomatoes, crushed by hand
- 1/2 cup dry red wine
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 1 cup white rice
Instructions
- Soak the mushrooms in 2/3 cup hot water, 10 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms and finely chop.
- Meanwhile, toss the chicken and carrot with the olive oil in a 6- to 8-quart slow cooker; season with salt and pepper. Top with the chopped mushrooms, garlic and basil sprigs, then pour in the tomatoes and their juices. Whisk the red wine with the flour, tomato paste and reserved mushroom liquid in a bowl until smooth; add to the slow cooker. Cover and cook on low, 7 hours.
- About 10 minutes before the chicken is done, cook the rice as the label directs. Uncover the slow cooker and stir, breaking up the chicken into chunks; let stand, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil sprigs and season with salt and pepper. Serve the chicken with the rice; top with torn basil.
Nutrition Facts
| Calories | 540 |
| Total Fat | 15 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 160 milligrams |
| Sodium | 408 milligrams |
| Carbohydrates | 58 grams |
| Dietary Fiber | 3 grams |
| Protein | 40 grams |
| Sugar | 6 grams |
Reviews
Had family pack of chicken, so used 2lbs. I added a red pepper, and one onion. Used Italian herbs and dried basil. Results:
It was bland! … it needs more cheese, added herbs or flavorings per the cook, and family tastes.
My hubby said, BLAH, I added more salt and a ton of cheese to my plate, and kiddo was easy. A dash of red pepper flakes will go in next time. But a GREAT BASE TO START FROM! FOR THAT, I SAY THANKS!
It was bland! … it needs more cheese, added herbs or flavorings per the cook, and family tastes.
My hubby said, BLAH, I added more salt and a ton of cheese to my plate, and kiddo was easy. A dash of red pepper flakes will go in next time. But a GREAT BASE TO START FROM! FOR THAT, I SAY THANKS!
It came out perfectly and tasted amazing!
Outstanding recipe, which will make our meal rotation often.
Made this crockpot meal for a group of friends and it was amazing. I used white and dark meat and added a can of diced tomatoes as well as extra garlic and salt! Was perfect!
This was delicious. I couldn’t find the mushrooms so I left those out, put 3/4 cup of wine to make up the liquid, added a generous amount of Italian dried seasoning, used three large sprigs of fresh basil to cover the whole surface area and plenty of fresh basil over the top on the plate. Paired with jasmine rice and extra crispy roasted broccolini.
Not as flavorful as I hoped. Followed the recipe almost exactly except I used dried basil instead of fresh. It was just okay and kind of blah…
This recipe was delicious, and the prep couldn’t have been easier. I went ahead and tried it, as Nancy L. suggested in the previous review, with fresh mushrooms (I even cheated and bought a box of pre-sliced baby bellas from the grocery store), and it still thickened up well (not too much liquid). I served this with wide egg noodles instead of rice, and the family really enjoyed it.
This recipe was simple and delicious. I served it with orzo rather than rice, and it was totally satisfying. Great aroma, full flavor. Next time, I’m going to throw in fresh porcinis rather than the dried, and a red or yellow pepper just to see the difference – but this was a keeper!