1 tablespoon olive oil
1 yellow onion, chopped
4 cloves garlic, minced or grated
2 tablespoons tomato paste
4 carrots, chopped
1 1/2 pounds boneless chicken breasts
2 cups cremini mushrooms, sliced
1 1/2 cups dry red wine
1 cup low sodium chicken broth
2 bay leaves
4 thyme sprigs
kosher salt and black pepper
mashed potatoes, for serving
1 - Heat 1 tablespoon of oil. Add the onion, garlic, and tomato paste and cook approx. 5 minutes. Remove from the heat and transfer the mixture to the bowl of your slow cooker.
2 - To the slow cooker, add in the red wine, chicken broth, bay leaves, thyme, chicken, carrots, and mushrooms. Season with salt and pepper. Cover and cook on low for 6-7 hours or on high for 4-5 hours.
3 - Once done cooking, cook, uncovered on high for 20-30 minutes to reduce the sauce. Remove the bay leaves and thyme and discard.
4 - Serve the chicken and sauce over mashed potatoes.
Recipe adapted from Half-Baked Harvest