Chicken and Vegetables with Herbs Ingredients 12 oz. sliced fresh mushrooms 1 cup chopped onion 1 cup sliced carrot 1/4 cup dried tomato pieces (not oil-packed) 3/4 cup chicken broth 1/4 cup dry white wine 3 T. quick-cooking tapioca 1 tsp. dried thyme, crushed 1/2 tsp. dried basil, crushed 1/2 tsp. garlic powder Salt & Pepper to taste 8 chicken thighs, skinned and boned Hot cooked fettuccine Preparation In a 4- to 5-quart slow cooker, combine mushrooms, onion, carrot and dried tomato. Pour the chicken broth and wine over all. Sprinkle with tapioca, thyme, basil, garlic powder, salt and pepper. Place chicken pieces on top of vegetables. Cover; cook on low setting for 7 to 8 hours or on high setting for 3 1/2 to 4 hours. To serve, arrange chicken and vegetables over pasta; spoon juices on top. Make 8 servings.