Categories: Slow Cooker

Ingredients

• 1/4 cup dried porcini mushrooms
• 1 1/2 lbs. chicken thighs
• 1 carrot, finely chopped
• 2 tbsp. olive oil
• Kosher salt and black pepper
• 3 garlic cloves, minced
• 2 sprigs fresh basil, plus torn leaves for topping
• 14.5 oz. can stewed tomatoes, crushed by hand
• 1/2 cup dry red wine
• 1/4 cup flour
• 2 tbsp. tomato paste
• 1 cup white rice

Directions

1. Soak the mushrooms in 2/3 cup hot water, 10 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms and finely chop.

2. Meanwhile, toss the chicken and carrot with the olive oil in a slow cooker; season with salt and pepper. Top with the chopped mushrooms, garlic, and basil sprigs, then pour in the tomatoes and their juices. Whisk the red wine with the flour, tomato paste and reserved mushroom liquid in a bowl until smooth; add to the slow cooker. Cover and cook on LOW 7 hours.

3. About 10 minutes before the chicken is done, cook the rice as directed. Uncover the slow cooker and stir, breaking up the chicken into chunks; let stand, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil sprigs and season with salt and pepper. Serve the chicken with the rice; top with torn basil.

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