Chicken and Mushroom Sauce

In ‘ Slow Cooker Revolution’ by ATK

• Ready In: 6 hrs 30 mins
• Yields: 7 cups

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 white mushroom, trimmed and sliced thin
• 1 1⁄2 cups low sodium chicken broth
• 1⁄2 cup dry white 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

Directions

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.