Crockpot Coq au Vin

1 8-oz package mushrooms, halved or quartered
4 medium carrots cut into 1/4 inch slices
2 1/4-2 1/2 lbs chicken thighs with skin removed
2 tbsp Dehydrated onions or regular onions
3 cloves Garlic minced
1 cup Red wine
1/2 cup reduced sodium Chicken Broth
2tbsp Red wine vinegar
Non-stick cooking spray
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp tapioca
1.5 tsp Herbs de Provence
24 oz whole grain wide noodles

In 4/5 quart show cooker combine mushrooms, carrots and onions, set aside.
Lightly coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken thighs to skillet, meaty sides down. Cook about 6 minutes or until brown, turning once. Add Chicken to cooker.
Add wine to skillet, bring to boiling. Reduce heat: simmer for 2 minutes, using a wooden spoon to scrape up brown bits from bottom and side of skillet. Remove from heat. Stir in broth, tapioca, vinegar, herbes de Provence, garlic, the remaining salt and pepper. Pour over chicken in cooker. Cover and cook on low for 5-5 1/2 hours or high-heat setting for 2 1/2-2 3/4 hours.
Serve with noodles

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DRAGYN5.