Chicken Merlot with Mushrooms

Gina gave me this recipe, said we'd love it. She's right! YUM!

RECIPE:
5¼ cups sliced fresh mushrooms
1 cup chopped onion
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 can (6 ounces) tomato paste
¾ cup chicken broth
¼ cup Merlot wine or additional chicken broth
2 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 ½ teaspoons dried basil
½ teaspoon salt
¼ 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 or additional broth, 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 Parmesan cheese. Serve with pasta if desired.

Yield: 5 servings.