Instructions: 2 Tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Rinse chicken, pat dry and set aside.

Place the mushrooms, onion and garlic in the insert of a 3 1/2, 4 or 5 quart slow cooker. Place the chicken pieces on top of the vegetables.

Combine broth, tomato paste, wine, tapioca, dried basil (if using), sugar, salt and pepper in a medium bowl. Pour mixture over the chicken and vegetables.

Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. If you are using fresh basil, stir it in after the chicken is cooked, shortly before serving. To serve, spoon chicken mixture over cooked noodles. Sprinkle with Parmesan cheese.

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