Description
Slow cooker to the rescue! This is a simple, delicious, throw-and-go recipe that’s perfect for those busy weeknights! Serve this hearty Italian classic over egg noodles or rice for a yummy dinner for the whole family.
Ingredients
- ¼ ounces, fluid Dried Porcini Mushrooms
- ⅔ cups Warm Water
- 2 pounds Boneless Skinless Chicken Breast
- 10 Baby Carrots Chopped
- 2 Tablespoons Extra Virgin Olive Oil
- Kosher Salt And Freshly Ground Black Pepper, To Taste
- 4 cloves Garlic, Pressed Or Minced
- ¼ cups Fresh Basil Leaves, Roughly Chopped
- 1 can (28 Oz. Size) Whole, Peeled Tomatoes With Their Juices
- ½ cups Dry Red Wine
- ¼ cups All-purpose Flour
- 2 Tablespoons Tomato Paste
- Egg Noodles Or Rice, To Serve
Preparation
Soak dried mushrooms in the warm water for 10 minutes. Remove the mushrooms, but reserve the liquid. Finely chop mushrooms and set aside.
Meanwhile, toss chicken breast and carrots in extra virgin olive oil and season with salt and pepper on all sides. Turn slow cooker on low. Add chopped mushrooms, garlic, and basil. Very, very gently, crush the tomatoes into the pot with your hands (be careful—they’re messy).
In a medium bowl, combine reserved mushroom broth, wine, flour, and tomato paste. Whisk until combined and add to slow cooker.
Cook on low for 8 hours or until chicken shreds easily with a fork. Thirty minutes before serving, shred chicken and partially uncover the slow cooker to thicken the sauce.
Serve over egg noodles or rice. Garnish with basil and Parmesan.
