2 onions, chopped
1/4 c. tomato paste
2 T. olive oil
6 garlic cloves (yes 6!), minced
2 T. mnced fresh oregano or 2 tsp. dry
1/4 tsp. crushed red pepper flakes
1 lb. cremini mushrooms, trimmed and halved or quartered if large
1 (14.5 ounce) can of diced tomatoes, drained
1/2 c. chicken stock
1/2 c. dry red wine
2 T. Minute tapioca
6-8 trimmed and skinned bone-in chicken thighs
In a small microwaveable bowl, mix together the onions, tomato paste, oil, garlic, oregano and red pepper. Microwave until onions are soft, about 4 minutes, stir occasionally. Add to a 5 qt. crock pot.
Stir in mushrooms, tomatoes, broth, wine, and tapioca into the slow cooker.
Season the chicken with salt and pepper and nestle it down into the sauce.
Cover and cook until chicken is tender, 4 to 6 hours on low.
Remove chicken to a platter. Spoon sauce over before serving.