• Cooking Time: 210-240
  • Servings: 4
  • Preparation Time: 15


  • 2 cups sliced mushrooms
  • 2 medium red and/or yellow sweet peppers, cut into strips
  • 1 large onion, sliced
  • 4 oz. cooked bacon, chopped
  • 8 cloves garlic, minced
  • 3 Tbsp. quick-cooking tapioca, crushed
  • 8 skinless, boneless chicken breast halves (2-1/2 to 3 lb.)
  • 1 cup chicken broth
  • 1/4 cup dry white wine or vermouth
  • 1 lb. asparagus spears
  • 1/3 cup whipping cream
  • 1/2 cup plus 2 Tbsp. snipped fresh basil
  • 2 cups hot cooked orzo pasta
  • 2 Tbsp. grated Parmesan cheese


  • In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.
  • Cover; cook on high-heat setting 3 to 3-1/2 hours or low-heat setting 6 to 7 hours.
  • Meanwhile, snap off and discard woody bases from asparagus. Cut into 2 to 3-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.
  • Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store as directed below.*
  • Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.
  • * To store chicken breast halves, wrap tightly and refrigerate up to 3 days.


Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!