2 1/2 to 3 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
1/4 cup dry red wine, such as merlot (or additional chicken broth)
1/2 pound fresh mushrooms, sliced
1 large yellow onion, peeled and chopped
4 garlic cloves, peeled and minced
3/4 cup chicken broth
1 (6-ounce) can tomato paste
3 tablespoons finely chopped, fresh basil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Freshly cooked pasta, for serving
Parmesan cheese, for garnish

In a large skillet over medium-high heat, brown the chicken in the vegetable oil. Turn each thigh to brown on both sides. Remove browned chicken from pan to a slow cooker (of at least 3 1/2-quart capacity). Deglaze pan by pouring in the wine, stirring and scraping to dissolve all cooked-on bits of food. Scrape this sauce into slow cooker. Add the mushrooms, onion, garlic, broth, tomato paste, basil, sugar, salt and pepper.

Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours, just until chicken is very tender. Serve by spooning chicken over the cooked pasta, passing the Parmesan.

Makes 6 to 8 servings.

— Recipe adapted from "Slow Cooker Cooking," By Lora Brody.