(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)
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