3 cups hot cooked whole wheat and/or spinach fettuccine or linguine, or hot cooked brown rice
Snipped fresh basil (optional)
In a 4- to 5-quart slow cooker, combine mushrooms, onion, carrot, and dried tomato pieces. Add chicken broth and wine. Sprinkle with tapioca, thyme, dried basil, salt, and pepper. Add chicken pieces to cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
Transfer chicken and vegetables to a serving platter. Spoon some of the cooking liquid over the top. Serve with hot cooked pasta. If desired, garnish with fresh basil.
Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.