Chicken Merlot with Mushrooms
Total TimePrep: 15 min. Cook: 5 hours
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.
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.
Just did not care for at all.
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.
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.
Very good! Great deep flavor.
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.
Great! Superb! Amazing! Need I go on. Make it!!
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.