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Chicken Merlot with Mushrooms

Slow cooked and savory, this dish is perfect for any night of the week, and is sure to become a staple in your home.–Shelli McWilliam of Salem, Oregon
  • Total Time
    Prep: 15 min. Cook: 5 hours
  • Makes
    8 servings


  • 3/4 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 pounds boneless skinless chicken thighs
  • 1 can (6 ounces) tomato paste
  • 3/4 cup chicken broth
  • 1/4 cup merlot or additional chicken broth
  • 2 tablespoons quick-cooking tapioca
  • 2 teaspoons sugar
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese
  • Hot cooked pasta, optional


  • Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken.
  • In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
  • Sprinkle with cheese. Serve with pasta if desired.
    Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Nutrition Facts
5 ounces cooked chicken with 1/2 cup sauce: 310 calories, 13g fat (4g saturated fat), 115mg cholesterol, 373mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

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Average Rating:
  • Jamie
    Feb 14, 2021

    Zzzzzzzzzzz. Super boring. Not bad. But very little flavor. Can’t figure it out. Id recommend no chicken broth (too soupy) extra extra salt. I didn’t have the tapioca, so I used cornstarch at the end. Still runny. Not likely to make it again.

  • Patricia
    Sep 23, 2019


  • s_pants
    Oct 2, 2017

    I liked the ease of preparation and the fact that it did not take too long to cook (the chicken was over 200 degrees after 4 1/2 hours). It just did not have much "oomph" for me. The flavor profile was good and my family enjoyed it.

  • blardo
    Oct 30, 2015

    Just did not care for at all.

  • sjpoor
    Dec 20, 2014

    Not the best chicken I have ever tasted. It needed something else, not sure what, to give it some flavor. Sort of blah. In my slow cooker it only took 3 hours at the most; any longer and it would have been mushy. Good idea to check for doneness about half way through the cooking time.

  • helmly7
    Oct 20, 2014

    I used 3 boneless, skinless chicken. Very good. No longer than 5 hours on low in my slow cooker. Need the tapioca to make the sauce velvety. Don't leave it out. A keeper.

  • cbybee
    Oct 4, 2014

    Very good! Great deep flavor.

  • Baking Diva
    Jan 4, 2014

    I really loved this recipe. I covered it with a hearty sprinkle if Italian blend cheese before serving. Served with side of hot pasta and plenty of crusty Italian bread for sopping up sauce and cheese.

  • lolohiser
    Nov 14, 2013

    Great! Superb! Amazing! Need I go on. Make it!!

  • MN-Mama
    Jul 23, 2013

    In response to the person who could not find instant tapioca - you need to look in with the instant pudding. Kraft makes a Minute Tapioca in small, Jiffy mix type box.To others wondering about substitutes, I found this tidbit on the 'net:INGREDIENT - 1 Tbls. cornstarch,SUBSTITUTE -2 Tbls. flour or 1 1/3 Tbls. quick-cooking tapioca;INGREDIENT -1 Tbls. flour,SUBSTITUTE - 1/2 Tbls. cornstarch or 2 tsp. quick-cooking tapioca;INGREDIENT -1 Tbls. tapioca,SUBSTITUTE -1 1/2 Tbls. all-purpose flourI am cooking up this dish now. Will write further review once it has been served.