Source: dLife

Herbed chicken with mushrooms, onions, tapioca, and an herbed white wine sauce.

Servings

5 cup fresh mushroom slices (such as shiitake, button, crimini, and oyster)
0.5 cup fresh chopped onion (1 medium)
0.5 cup chopped carrots (1 medium)
0.25 cup sun dried tomatoes (not oil-packed)
0.75 cup low fat unsalted chicken broth
0.25 cup white wine , dry (or reduced-sodium chicken broth)
3 tbsp quick cooking tapioca
1 tsp ground thyme , crushed
0.5 tsp dried basil , crushed
0.5 tsp garlic salt
0.25 tsp black pepper
3 lb chicken drumsticks, raw , skinned (or thighs)
4.5 cup Pasta, fettuccine, spinach, refrigerated , cooked, hot (or cooked brown rice; optional)

1 In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato pieces. Add chicken broth and wine. Sprinkle with tapioca, thyme, basil, garlic salt, and pepper. Add chicken pieces.
2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3 Remove chicken and vegetables to a serving platter. Spoon some cooking liquid over the top. Serve with hot cooked pasta (optional).