Basil Merlot Chicken

I decided to try a new recipe every week. Some will be brand new and some will be a variation of something I've made before. If you know me, you know I rarely follow a recipe to a "tea" but use it as a "guideline". So here is my rendition of Basil Merlot Chicken.

 First brown chicken in a tablespoon of extra virgin olive oil. I used boneless skinless breasts because that's what I had on hand but next time I would use breasts and thighs on the bone. Cooking it in the crock pot works better with bones I think.

Next, in the same pan, saute onions, mushrooms and garlic.

 Mix chicken broth, tomato paste, merlot, basil pesto and seasonings together. Place chicken and veggies in Pam sprayed crock pot and pour mixture on top. Cook on high for an hour and then on low for 3-4 hrs.

I served it with whole wheat penne and broccoli and a salad. You could also sprinkle a little Parmesan cheese on top.

Basil Merlot Chicken
4-6 pieces of chicken (preferable with bone)
1 onion, diced
1# cremini mushrooms
1-2 cloves garlic, chopped fine
1 cup chicken broth
1 small can of tomato paste
1/2-3/4 cup Merlot
1-2 tablespoons of basil pesto (I make my own during the summer and freeze them in mini muffin pans to have all year. So I used 1 mini muffin cup of pesto)
Salt, pepper and Italian seasonings to taste.

(follow directions under pictures)