Ingredients needed:
* 2 teaspoons of paprika
* 1 teaspoon of salt
* 1 teaspoon of pepper
* 1/4 teaspoon of cayenne pepper
* 3 lbs. bone-in chicken breast halves, skin removed
* 1/2 lb. baby Portobello mushrooms, quartered
* 1 medium sweet red pepper, chopped
* 1 medium onion, chopped
* 1 can of water-packed artichoke hearts, rinsed and drained (14 oz.)
* 1 1/2 cups of chardonnay
* 1 can of tomato paste (6 oz.)
* 3 garlic cloves, minced
* 2 tablespoons of minced fresh thyme or 2 teaspoons of dried thyme
* 1/4 cup of minced fresh parsley
* Hot cooked pasta
* Shredded Romano cheese
Preparation steps:
* Combine the paprika, salt, pepper and cayenne; sprinkle over the chicken. Place the chicken, mushrooms, red pepper, onion and artichokes into crockpot. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over the vegetables.
* Cover and cook on low for 5 1/2 hours or until the chicken is tender. Stir in parsley. Serve with pasta; sprinkle with cheese.
Enjoy
(Serves 6)
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