Chicken Merlot With Mushrooms ~ from Sam

2 1/2 to 3 lbs. meaty chicken pieces, skinned 
3 c. sliced fresh mushrooms 
1 large onion, chopped 
2 cloves garlic, minced 
3/4 c. chicken broth 
1 6-ounce can tomato paste
1/4 c. dry red wine (such as Merlot) or chicken broth
2 tbsp. quick-cooking rice 
2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed
2 tsp. equal 
1/4 tsp. pepper 
2 c. hot cooked rice noodles 

Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place
mushrooms, onion, and garlic. Place chicken pieces on top of the 
vegetables.
In a bowl combine broth, tomato paste, wine or chicken broth, rice, 
dried
basil (if using), equal, pepper. Pour over all. 

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat 
setting for
3 1/2 to 4 hours. If using, stir in fresh basil. To serve, spoon 
chicken,
mushroom mixture, and sauce over hot cooked noodles .