In a 3 1/2- to 5- quart slow cooker, place mushrooms, onion and garlic. Place chicken pieces on top of the vegetables. In a bowl, combine broth, tomato paste, wine or chicken broth, tapioca, sugar, salt and pepper. Pour over chicken.
Cover; cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Stir in fresh basil. To serve, spoon chicken, mushrooms, and sauce over hot cooked noodles. Sprinkle with Parmesan cheese.
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 72 (16%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 181.4mg||56 %|
|Sodium 362.2mg||12 %|
|Potassium 985.6mg||26 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 34.3g|
|Protein 54.6g||78 %|
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Calories per serving: 442
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