Creamy Basil Chicken

Slow Cooker Chicken with enough for leftover Chicken and Wild Rice Chowder, also posted

• Ready In: 3 hrs 25 mins
• Serves: 4

Ingredients

• 2  cups  sliced mushrooms
• 2  medium  red peppers, and cut into strips or 2  medium yellow bell peppers, cut into strips
• 1  large onion, sliced
• 4  ounces  cooked bacon, chopped
• 8  garlic cloves, minced
• 3  tablespoons quick-cooking tapioca, crushed
• 8  boneless skinless chicken breast halves (2 1/2-3#)
• 1  cup chicken broth
• 1⁄4 cup dry white wine or 1⁄4 cup vermouth
• 1  lb asparagus spear
• 1⁄3 cup  whipping cream
• 1⁄2 cup fresh basil, plus
• 2  teaspoons fresh basil, snipped
• 2  cups orzo pasta, hot cooked
• 2  tablespoons parmesan cheese, grated

Directions

1. In a 5-6 quart slow cooker stir together mushrooms, sweet peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.
2. Cover: cook on high heat setting 3-3 1/2 hours or low heat setting 6-7 hours.
3. Meanwhile, snap off and discard woody bases from asparagus. Cut inot 2-3 inch lengths. If using low heat setting, turn to high heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.
4. Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store chicken breast halves, wrapping tightly and refrigerate up to 3 days. Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese.
5. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.