Ingredients
2 teaspoons paprika1 teaspoon salt1 teaspoon pepper1/4 teaspoon cayenne pepper3 pounds bone-in chicken breast halves, skin removed1/2 pound baby portobello mushrooms, quartered1 medium sweet red pepper, chopped1 medium onion, chopped1 can (14 ounces) water-packed artichoke hearts, rinsed and drained1-1/2 cups chardonnay1 can (6 ounces) tomato paste3 garlic cloves, minced2 tablespoons minced fresh thyme or 2 teaspoons dried thymeHot cooked pasta1/4 cup minced fresh parsleyGrated Romano cheese
Preparation
Combine the paprika, salt, pepper and cayenne; sprinkle over chicken. Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker. In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.
Cook, covered, on low until chicken is tender, 5-6 hours. Serve with pasta; sprinkle with parsley and cheese.
