CHICKEN IN SPICED SAUCE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

2 1/2 lbs. boneless chicken
3 tbsp. vegetable oil
l 1/2 tbsp. flour
1/3 cup salt−free canned tomatoes
1/3 cup water
1 tbsp. lemon juice
4 tbsp. chopped onion
3 tbsp. poultry seasoning
1/4 tsp. paprika
1/8 tsp. black pepper
1/8 tsp. garlic pepper
Rice

Cut chicken into individual pieces.
Heat oil in large pan.
Roll chicken in flour and brown in oil over moderate
heat.
Add tomatoes and water, and cook 30 to 40 minutes
or until tender.
Add remaining ingredients 15 minutes before chicken is ready to serve.
Serve over rice.

ICED TEA CHICKEN with ICED TEA BARBECUE SAUCE

(RECIPE POSTED BY MANON VEILLEUX)
Think out of the box-this cutting-edge business philosophy is also good for barbecue. Sweet tea (heavily sweetened iced tea) is so popular at barbecue joints in Texas and the South, I thought, why not use iced tea mix in a barbecue rub and grill the chicken on a can of iced tea? It sounds outrageous. It is outrageous. But being outrageous should be one of the goals of a grill master. And, besides, you'll be surprised how well the tea flavor marries with smoke and spice in this chicken.
For the rub:

1 tbsp. powdered iced tea mix
1 tblsp. paprika
2 tsp. ground coriander
1 tsp. sugar
1 tsp. coarse salt (kosher or sea)
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/4 tsp. celery seed

1 can (12 ounces) iced tea
1 chicken (31/2 to 4 pounds)
2 tsp. vegetable oil

Iced Tea Barbecue Sauce (recipe follows)

You'll also need:
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water to cover, then drained Vertical chicken roaster (optional)
1. Make the rub: Put the iced tea mix, paprika, coriander, sugar, salt, pepper, garlic powder, and celery seed in a small bowl and stir to mix.
2. Pop the tab off the iced tea can. Pour half the tea (3/4 cup) into a measuring cup and set aside for the sauce. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can aside.
3. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of the rub and rub it all over the skin. Spoon the remaining rub into the iced tea through a hole in the top of the can.
4. If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the can. If cooking on a roaster: Fill it with the iced tea mixture and position the chicken on top, following the manufacturer's instructions.
5. Tuck the tips of the wings behind the chicken's back.
6. Set up the grill for indirect grilling (see page 9 for both charcoal and gas) and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch (see page 12) and preheat on high until you see smoke, then reduce the heat to medium.
7. When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
8. If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it's still on the vertical roaster.
9. Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off the support. Take care not to spill the hot iced tea or otherwise burn yourself. Halve, quarter, or carve the chicken and serve with Iced Tea Barbecue Sauce.
Serves 2 to 4

ICED TEA BARBECUE SAUCE
The annals of barbecue have seen some pretty strange sauces. This one may seem over-the-top, and yet, canned iced tea has a lot in common with the flavor profile of a good barbecue sauce. It's sweet. It's tart. It's earthy and aromatic. What more could you ask for? Think of the bragging you'll get to do the next time someone admires this sauce and asks you what's in it.

3/4 cup canned iced tea (reserved from Iced Tea Chicken)
3/4 cup ketchup
2 tbsp. Worcestershire sauce
2 tbsp. A.1. steak sauce
2 tbsp. brown sugar, or more to taste
1 tbsp. fresh lemon juice, or more to taste
1/2 tsp. liquid smoke
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. freshly ground black pepper

1. Combine the iced tea, ketchup, Worcestershire sauce, steak sauce, brown sugar, lemon juice, liquid smoke, onion and garlic powders, and pepper in a heavy saucepan with 1/4 cup of water and gradually bring to a boil over medium-high heat.
2. Reduce the heat to medium to obtain a gentle simmer. Let the sauce simmer gently until slightly reduced, thick, and richly flavored, 6 to 8 minutes. Taste for seasoning, adding brown sugar or lemon juice as necessary; the sauce should be highly seasoned. If sauce is too thick or intense, thin with a little more water.
3. Transfer the sauce to a bowl or clean jar and let cool to room temperature before serving. Any leftover sauce (in the unlikely event that you have it) will keep in the refrigerator, covered, for several weeks. Let return to room temperature before serving.
Makes about 2 cups

TANGERINE TERIYAKI CHICKEN

(RECIPE POSTED BY MANON VEILLEUX) 
Source: BBQ USA
Method: direct grilling
Serves: 4

1 cup fresh tangerine juice (from 3 to 5 tangerines)
1/2 cup soy sauce
1/3 cup honey
4 strips tangerine zest (each about 1-1/2 by 1/2 inch)
2 cloves garlic, peeled and gently crushed with the side of a cleaver
2 scallions, trimmed, white parts gently crushed with the side of a cleaver, green parts thinly sliced
2 slices fresh ginger (each 1/4 inch thick), peeled and gently crushed with the side of a cleaver
1 cinnamon stick (2 inches long)
2 to 3 tbsp. Asian (dark) sesame oil
4 skinless, boneless chicken breasts
1 tbsp. toasted sesame seeds

1. Place the tangerine juice in a nonreactive saucepan over high heat and bring to a boil. Let boil until reduced by half. Add the soy sauce, honey, tangerine zest, garlic, scallion whites, ginger, cinnamon stick, and 1 tablespoon of the sesame oil. Let the mixture boil until thick and syrupy, about 5 minutes. Remove the saucepan from the heat and let cool to room temperature.
2. Trim any sinew or excess fat off the chicken breasts and discard. Rinse the breasts under cold running water, then drain and blot dry with paper towels. Place the breasts in a nonreactive baking dish.
3. Pour half of the tangerine mixture over the chicken, turning to coat both sides. Set the rest of the tangerine mixture aside; you'll use it as a glaze. Let the chicken marinate for 1 to 2 hours in the refrigerator, covered, turning the breasts once or twice so that they marinate evenly.
4. Set up the grill for direct grilling and preheat to high.
5. When ready to cook, drain the marinade from the chicken and discard the marinade. Brush and oil the grill grate. Lightly brush each breast with some of the sesame oil. Arrange the chicken breasts on the hot grate, placing them on a diagonal to the bars. Grill the breasts for 2 minutes, then brush them with more sesame oil and rotate them a quarter turn to create an attractive crosshatch of grill marks. Continue grilling the breasts on that side for 2 minutes longer. Turn the breasts over and grill until cooked through, 4 to 6 minutes longer, again rotating them after 2 minutes. The total cooking time will be 8 to 10 minutes, depending on the thickness of the chicken breasts. To test for doneness, poke a breast in the thickest part with your finger; it should feel firm to the touch. During the last 2 minutes of grilling, using a clean brush, baste the breasts with the reserved glaze.
6. Transfer the grilled chicken breasts to plates or a platter and pour any remaining glaze over them. For a fancier presentation, you can slice the chicken breasts crosswise on the diagonal and fan out the slices. Sprinkle the scallion greens and sesame seeds over the chicken and serve.

CRESCENT CHICKEN

This was such a delicious and easy recipe. It is definitely a keeper for my family.
How many people do you know that can't open those tubes of refrigerated rolls? I have opened them before as instructed, but almost every...
time you can find me banging that tube on the side of the counter until it pops open. Oy.

2 cups chopped cooked chicken
1 cup shredded cheddar cheese
2 cans refrigerated crescent rolls
1 Can cream of chicken Soup
1 cup milk

Chop up cooked chicken.
Shred Cheddar Cheese. Add chicken and cheese into mixing bowl and blend together.
Fill Crescent Rolls. I used about 1 tablespoon size for each crescent roll, and that was perfect. Arrange in the bottom of a 9 X 13 glass pan.
In mixing bowl, combine soup and one cup of milk. Using a whisk, combine together until smooth. Pour soup mixture over crescent chicken.
Bake at 350° F for 30 to 35 minutes, or until rolls seem done.

THREE CHEESE CHICKEN PENNE PASTA BAKE

(RECIPE POSTED BY NATHALIE VALLEE)
My family loves this dish!

1-1/2 cups multi-grain penne pasta, uncooked (I always put 2 cups)
1 pkg. (283 g) fresh baby spinach leaves
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1-1/2 cups (1/2 of 700-mL jar) pasta sauce
1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
1/4 cup Philadelphia Light Cream Cheese Spread
1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
 
HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water for the last minute.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.

DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella. Spoon into 2-L or 8-inch square baking dish.

BAKE 20 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan. Bake 3 min. or until cheese is melted.

SHREDDED CHICKEN IN ORANGE CREAM SAUCE

(RECIPE POSTED BY MANON VEILLEUX)

1 tbsp. extra virgin olive oil
1 tbsp. butter
1 lb. chicken breasts or turkey, shredded
2 French shallots, finally chopped
1/4 cup dry white wine
Pinch of salt and pepper
1 pkg. (40 g) Chef LELARGE Fine Cuisine Orange Sauce mix, prepared according to package directions.
Few drop of Tabasco sauce
1/4 cup cream 15%
2 tbsp. fresh parsley, chopped 

In a large frying pan, heat oil and butter. Fry chicken pieces until golden brown. Set aside on a plate.
In the same frying pan, fry up the shallots for 2 minutes. Deglaze with wine, seasoned and add the orange sauce prepared according to package direction, and add the Tabasco sauce.
Stir in the shredded chicken to the sauce, simmer for 5 minutes. Slowly add the cream while stirring. Garnish with parsley.

CHICKEN POTPIE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1 3lb. Chicken
1 onion, chopped
1 Bay leaf
2 carrots, chopped
2 celery stalk, cut in large pieces
3 whole black peppercorns

Sauce:
6 tbsp. butter
6 tbsp. flour
2 cups chicken broth, filtered and hot
Salt and pepper
½ cup carrots, diced and steamed
½ cup peas, steamed
½ cup celery or green beans, steamed
Mushroom sliced and sauté in butter
1 can (10 oz.) cream of mushroom soup (1 cup + 2 tbsp.)
2 pie crusts or 1 pkg. of puff pastry

In a large pot, add chicken, onion, carrots, celery, Bay leaves, peppercorn and cover with cold water.
Bring to a boil and let simmer for an hour or until the meat of the chicken comes off the bones easily.
Drain the chicken broth making sure to save it for the sauce. Let chicken cool and debone.

To make sauce:
In a casserole, melt butter on medium heat. Add flour and brown for a few minutes while whisking.
Take off the heat and add broth, little at a time while whisking.
Simmer on low heat while whisking to let the sauce thicken.
Add salt and pepper, carrots, peas, celery, mushrooms, cream of mushroom soup and chicken. Let sauce cool before pouring in the pie crust.
Preheat oven to 350 F.
Place the pie dough over a rectangular dish, pour in cooled chicken sauce, and cover with remaining pie crust, seal.
Brush a little milk over crust. Bake for 30 minutes until crust is golden brown.

CHICKEN CITRUS

(RECIPE POSTED BY SHEILA BELL MCKAY)

 1/2 the juice of an orange
1 t. orange zest
1/2 the juice of a lime
1/4 the juice of a lemon
1 t. lemon zest
1 inch piece of ginger
2 cloves garlic
2 T. olive oil
1 T. dark brown sugar
2 T Hoisen Sauce
1 green onion (white & green parts)
6 chicken thighs

Peel ginger & garlic . Put all ingredients into a blender or food processor & chop fine.

Marinate chicken in sauce for two days.

Drain chicken. Put chicken in a greased cast iron pan. Bake @ 350F for 40 minutes...turn chicken over half way.

Serve with stir fry, rice or rice noodles. Enjoy

CHICKEN OR FISH BALLS BATTER

1 cup flour
1 1/2 tsp. baking powder
Pinch of salt
1 egg, beaten
2/3 cup milk
Chicken, uncooked and cut into bite-size pieces

Mix together the dry ingredients, add egg and milk. Mix all together well.
Dip chicken or fish pieces into batter to coat.  Fry in hot cooking oil until browned on all sides.
Serve with Chicken Ball Red Sauce.

CHICKEN FRIED RICE

love this recipe... :))

1 1/2 cup rice
1/4 cup soya sauce
1/4 cup oil
1 env. onion soup mix
Celery, cut up
Onion, cut up
Green pepper, cut up
1 cup chicken, cubed
3 1/2 cups boiling water
1 can mushroom, drained

Place ingredients in over dish. Stir.
Bake covered at 350'F for an hour.

HONEY CURRIED CHICKEN

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

 3 pounds boneless chicken breasts
1/2 cup liquid honey
1/4 cup butter melted
1/4 cup Dijon mustard
2-4 tsp curry powder
Pinch cayenne (optional)

Place chicken in a single layer in a large ovenproof dish.
Combine the rest of the ingredients and pour over chicken.
Bake uncovered at 350 for 20 minutes, basting a couple times.
Turn pieces over and bake for an additional 15-20 minutes or until chicken is cooked.
Serve with jasmine rice or basmati rice.
*Thinking this can be done on bbq also

CHICKEN CURRY

(RECIPE POSTED BY ANGELA BEADLE CORCORAN) 
in the wake of my excitement insomniac,, this is what i came up with for you!

Harissa
1 tbsp caraway seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp dried crushed red pepper
2 tbsp olive oil
2 garlic cloves
3 tbsp Hungarian sweet paprika
1 1/2 tsp salt

 Chicken and dressing
2 tbsp plus 1/2 cup olive oil
5 tbsp fresh lime juice, divided
1 tsp finely grated lime peel
1 2 3/4- to 3-pound chicken, quartered, backbone removed

Pinch of sugar

Preparation For harissa:
Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally, about 5 minutes.
Cool completely.
Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder.
Add oil and garlic; grind to smooth paste. Stir in paprika and salt.
(Can be made 3 days ahead. Cover and refrigerate.)

For chicken and dressing:
Whisk
3 tbsp plus 1 teaspoon harissa
2 tbsp oil
2 tbsp lime juice, and lime peel in small bowl.
Rub mixture over all sides of chicken pieces.
Place chicken in 11x7x2-inch glass baking dish.
Cover and marinate overnight.

Whisk remaining
1/2 cup oil
3 tbsp lime juice
Pinch of sugar in medium bowl to blend.
Season dressing to taste with salt and pepper.
(Dressing can be made 1 day ahead. Cover and refrigerate.)

Preheat barbecue (medium-low heat).
Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total.
Let stand at room temperature.

CHICKEN IN PHYLLO

(RECIPE POSTED BY DARLENE FALLS

I'm not a big recipe cook, so my quantities are variable. Hope you don't find this too frustrating...

Filling:
Feta, about a cup or so, crumbled
Spinach, frozen, thawed drained and chopped etc, use the whole pack if you have a lot of chicken, use less if not so much
Dill, if fresh, about 3-4 sprigs, chopped...if dried, a tsp
Egg, lightly beaten
Lemon, zest of lemon.

Mix feta, spinach, dill, egg and lemon all together.

Chicken breasts, enough for your dinner guests...if they are very large, cut them in half.

Butterfly your chicken breasts, and place a portion of filling in each one. Trying to distribute the filling evenly amongst them all.

Phyllo dough, it needs to be defrosted, follow the instructions on the box.
Place a sheet of phyllo on the counter, delicately, and it needs to be either brushed with melted butter, or my favorite trick is butter flavored cooking spray...it's great.
Now, place another sheet of dough on that one, and butter again.
Place a chicken breast on the dough and roll up into a parcel tucking in the sides. Repeat until all the chicken breasts are rolled in the dough.
Place each on a cookie sheet and butter the tops of each chicken parcel. Cover with tin foil until the last 10 minutes of cooking time.
Bake at about 375 for about 45-60 minutes. Depending on the size.
This is delicious warm served with roasted potatoes, a mixed roasted vegetables and a greek salad.
It also makes a very attractive appetizer, sliced on the diagonal and served cold.
 

RED PEPPER STUFFED CHICKEN

(RECIPE POSTED BY DARLENE FALLS)

Let me start off by saying you are going to use a lot of dishes with this one, accept it and move on, and again, I'm not a big recipe precise quantity kind of cook...this came out of my head. Made it a few times, it's had good reviews by the guests.

Preheat your oven to 375 F
Chicken breasts, enough for everyone and some left overs
Jar of flame roasted red peppers
Asiago cheese, grated

Set up a breading station:
plate of flour,
bowl of lightly beaten egg
a plate of bread crumbs, season them Italian style...

Now drain some of the red peppers and set them up in a bowl on the counter, set out some cheese ( I just make a little pile on the counter) and butterfly your chicken breasts.
Lay a piece of red pepper in the chicken, trim to fit and then place some of the cheese.
Carefully close the chicken up to enclose the filling, dredge it in flour, dip it in egg and then coat with seasoned bread crumbs....this is fussy work, rinse your fingers after each one to keep your work clean.
Place on a cookie sheet sprayed with cooking spray.
Repeat until all the chicken is stuffed and breaded. Place in oven for about 50 minutes, until it's brown and the chicken is cooked.
Very yummy served with roasted potatoes, also served it with whole grain pasta and a vodka cream sauce with artichoke hearts and a green salad and maybe some broccoli, or whatever your favorite veg is.
Sure you can buy stuff like this at M&M's, but it's not the same...

Enjoy, and happy cooking.

CHEESY CHICKEN CASSEROLE

(RECIPE POSTED BY KERRY GARTSHORE-HAMILTON)

left over chicken
alfredo sauce
broccoli and whatever veggie you like
1 1/4 cups Original Bisquick® mix
1/4 cup grated Parmesan cheese
1/4 cup firm butter or margarine
1 egg, slightly beaten

1. Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and veggies. Pour into ungreased 9-inch square pan.
2. In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
3. Bake 20 to 22 minutes or until topping is light golden brown.

You can play around with this recipe I've even added pasta to it if I wanted a little more.

CHICKEN TARRAGON SALAD

(RECIPE POSTED BY LOIS APPLESAUCE)

This is the best chicken salad you will ever make!! It is a dish perfect for a wedding shower or special luncheon event.

INGREDIENTS:
1lb. (3cups) shredded or chopped Chicken Breast
1 c. finely chopped Celery
1 1/2 Tbsp. chopped fresh Tarragon (I always add more because I love this flavour - just add to your taste)
1 c. finely chopped fresh Parsley
1 c. Mayonaise
1 1/2 c. chopped Red Grapes (tried this with green and still good - but not as good)
1 c. diced Red Onion
2 Tbsp Sour Cream

DIRECTIONS:
Poach and cool Chicken
While chicken is being prepped, prep herbs, grapes and mix together
Add chicken, mayo and sour cream
CHILL for at least 1 hour - longer is better

I only serve this salad on Croissants - nothing else really does it justice

CHICKEN AND BROCCOLI

(recipe from my Mom)

2 cups diced, cooked chicken
1 1/2 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded cheddar cheese
1/3 cup mayonnaise
2 tsp. dried dill weed
Pinch of salt
1/4 cup slivered almonds
1/4 cup diced onion
2 (8 oz.) pkg. refrigerated crescent rolls
1 egg white, beaten

Preheat oven to 375'F.
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Spread the chicken mixture in the center. Fold the side over chicken
mixture. Pinch or twist to seal.
Brush braided dough with the egg white. Bake in the preheated oven 25 to 30 minutes, or until golden brown.
Yield: 8 servings

SWEET AND SOUR CHICKEN

 slow-cooker recipe

2 tbsp. Ketchup
1 cup water
1\2 cup white vinegar
1 tbsp. soya sauce
1 cup brown sugar, packed
4-5 boneless, skinless chicken breasts, cut bite size
2 tbsp. cornstarch
2 tbsp. Water

Combine first 5 ingredients in slow-cooker. Stir. Add chicken. Stir.
Cover. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Combine cornstarch and second amount of water in small bowl. Stir into slow cooker.
Cook on High, stirring often, for 15 to 20 minutes until thickened.
For faster cooking, pour into saucepan. Heat on stove, stirring often, until thickened.
Serve with rice or noodles.

CHICKEN STROGANOFF

slow-cooker recipe

1 lb frozen chicken breast
1 can sliced mushrooms
1 can cream of mushroom soup
1 pkg onion soup mix
1- 16 oz tub sour cream

Place frozen chicken breast and mushrooms in the bottom of the crock pot. Mix remaining ingredients and pour over.
Cook on low for about 6-7 hours. Stirring hourly so the sauce doesn’t stick and burn.
Before serving, I shred the chicken in the pot with the sauce and serve over egg noodles.

CHICKEN CACCIATORE

(RECIPE POSTED BY THEODORE ALTON McELROY)
(Slow-Cooker recipe)

1 large onion, thinly sliced
1-1/2 pounds skinless, boneless chicken breasts
2 6-ounce cans tomato paste
8 ounces fresh sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon Basil
1 Bay Leaf
1/4 cup dry white wine
1/4 cup water

Put sliced onion in bottom of Crock-Pot. Add chicken pieces.
Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken.
Cover: Cook on Low 7 to 9 hours. (High: 3 - 4 hours).
Serve chicken pieces over hot spaghetti or favorite pasta (I like Rigatoni or Penne)