Creamy Basil Chicken

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 cups sliced mushrooms
• 2 medium red peppers, and cut into strips or 2 medium yellow bell peppers, cut into strips
• 1 large onion, sliced
• 4 ounces cooked bacon, chopped
• 8 garlic cloves, minced
• 3 tablespoons quick-cooking tapioca, crushed
• 8 boneless skinless chicken breast halves (2 1/2-3#)
• 1 cup chicken broth
• 1/4 cup dry wine or 1/4 cup vermouth
• 1 lb asparagus spear
• 1/3 cup whipping cream
• 1/2 cup fresh basil, plus
• 2 teaspoons fresh basil, snipped
• 2 cups orzo pasta, hot cooked
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 in a 5-6 quart slow cooker stir together mushrooms, sweet peppers, onion, bacon, and garlic. sprinkle with tapioca. place chicken on top of mixture in cooker. pour broth and wine over all.
• 2 cover: cook on high heat setting 3-3 1/2 hours or low heat setting 6-7 hours.
• 3 meanwhile, snap off and discard woody bases from asparagus. cut inot 2-3 inch lengths. if using low heat setting, turn to high heat setting. stir in asparagus, cream, and the 1/2 cup fresh basil. cover; cook 30 minutes more.
• 4 reserve four chicken breast halves to prepare chicken and wild rice chowder; store chicken breast halves, wrapping tightly and refrigerate up to 3 days. serve remaining chicken, vegetables, and sauce with orzo. sprinkle with the 2 tablespoons fresh basil and parmesan cheese.
• 5 makes 4 servings plus additional chicken for chicken and wild rice chowder.