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In a large skillet, cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside. In a 4- to 5-quart slow cooker, combine mushrooms, onion, carrot and sun-dried tomatoes. Pour broth and wine (or more broth) over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil and pepper. Add chicken pieces to cooker.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
Serve chicken and vegetables over hot cooked pasta (or rice); drizzle with cooking juices.