This is a great crock pot recipe.
Ingredients
2 cups sliced mushrooms (use fresh only)
2 red peppers, sliced into strips
1 medium sweet onion, sliced into strips
4 oz. cooked bacon, chopped (I use turkey bacon)
6 cloves garlic, minced
2 Tablespoons crushed tapioca
4 skinless, boneless chicken breasts
1 cup chicken broth
1/4 cup white wine
1 lb. asparagus spears
1/3 cup heavy cream (you could also use plain Coffeemate or half and half, I do)
1/2 cup fresh basil
1 cup orzo pasta
2 Tablespoons grated Parmesan cheese
In crock pot, stir together mushrooms, peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture. Pour broth and wine over all. Cook on high 3-3 1/2 hours. Time this carefully!
After the 3-3 1/2 hours, snap off and discard woody bases from asparagus spears. Stir in asparagus, cream, and the basil. Cover and cook for 30 minutes more. At the same time, prepare 1 cup (four servings) of orzo according to package directions.
Spoon over cooked orzo. Garnish with Parmesan cheese.
***Do not overcook during the first 3-3 1/2 hours or the veggies will be mushy.
