Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 4- to 5-quart slow 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 thighs 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 slow cooker.
Add wine to skillet; bring to a boil. Reduce heat; simmer for 2 minutes, using a wooden spoon to scrape up brown bits from bottom and sides of skillet. Remove from heat. Stir in broth, tapioca, vinegar, herbes de Provence, garlic, the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Pour over chicken in cooker.
Cover and cook on Low for 5 to 5 1/2 hours or on High for 2 1/2 to 2 3/4 hours. To serve, sprinkle with parsley and serve with noodles.