Ingredients
2 cups sliced mushrooms
2 medium red and/or yellow sweet peppers, cut in strips
1 large onion, sliced
4 oz. cooked bacon, chopped
8 cloves garlic, minced
3 tbsp. quick-cooking tapioca, crushed
8 chicken breast halves, boneless and skinless
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

Directions
In a 5 or 6 quart slow cooker, stir together the mushrooms, sweet peppers, onion, bacon and garlic. Sprinkle with tapioca. Place chicken on top of the mixture in the cooker. Pour broth and wine over all. Cover and cook on high-heat setting for 3 to 3-1/2 hours or on the low-heat setting for 6 to 7 hours.

Meanwhile, snap off and discard woody ends from asparagus. Cut the asparagus into 2 to 3-inch lengths. If using a low-heat setting, now turn to the high-heat setting. Stir in the asparagus, cream and 1/2 cup fresh basil. Cover and cook for 30 minutes more.

Reserve 4 chicken breast halves to prepare Chicken and Wild Rice Chowder; store by wrapping tightly and placing in refrigerator for up to 3 days. 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 chowder.