Italian Chicken Chardonnay

• paprika↗2 teaspoons
• salt↗1 teaspoon
• pepper↗1 teaspoon
• cayenne pepper↗1⁄4 teaspoon
• bone-in chicken breast halves, skin removed↗3 lbs
• baby portabella mushroom, quartered↗1⁄2 lb
• medium sweet red pepper, chopped↗1
• medium onion, chopped↗1
• artichoke hearts1

  (14 ounce) can water-packed, rinsed and drained

• Chardonnay wine↗1 1⁄2 cups
• tomato paste↗1

  (6 ounce) can

• garlic cloves, minced↗3
• fresh thyme, minced or 2 teaspoons dried thyme↗2 tablespoons
• fresh parsley, minced↗1⁄4 cup
• hot cooked pasta
• shredded romano cheese

Step-by-step instructions

1. 1

   Combine the paprika, salt, pepper and cayenne;

2. 2

   sprinkle over chicken.

3. 3

   Place the chicken, mushrooms, red pepper, onion and artichokes in a 5-qt. slow cooker.

4. 4

   In a small bowl, combine the chardonnay, tomato paste, garlic and thyme; pour over vegetables.

5. 5

   Cover and cook on low for 5-6 hours or until chicken is tender.

6. 6

   Stir in parsley. Serve with pasta; sprinkle with cheese.