Search Inspiration

No idea what to search for? Start browsing till you find something.


How to make it

  • In a large skillet on stovetop set to medium-high heat, heat oil.
  • Once the oil is hot, brown one-half of the chicken pieces on each side about 3 to 5 minutes, turning once.
  • Remove chicken with a slotted spoon and repeat with the remaining chicken. Set all of the browned chicken aside.
  • Heat the remaining oil in the skillet and add the mushrooms, onion and garlic.
  • Sauté these vegetables for 7-8 minutes or until the onions are soft.
  • Place the stoneware on the slow cooker heating base and add the vegetables.
  • Arrange the chicken pieces on top of the vegetables.
  • In a medium mixing bowl, combine the broth, tomato paste, wine, oregano, sugar, salt and pepper.
  • Pour the sauce over the chicken.
  • Cover and cook on High for 3 to 4 hours or on Low for 7 to 9 hours.
  • Stir in the fresh basil. Spoon the pasta into a deep, large serving bowl or platter.
  • Ladle the chicken and mushrooms over the pasta and spoon the extra sauce over all. Garnish with the Romano cheese.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes