1
In a 5-6 quart slow cooker stir together mushrooms, sweet peppers, onion, bacon, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.
2
Cover: cook on high heat setting 3-3 1/2 hours or low heat setting 6-7 hours.
3
Meanwhile, snap off and discard woody bases from asparagus. Cut inot 2-3 inch lengths. If using low heat setting, turn to high heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.
4
Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store chicken breast halves, wrapping tightly and refrigerate up to 3 days. Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese.
5
Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.

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Nutrition Facts
Serving Size 1 (709g) Recipe makes 4 servings
Calories 925
Calories from Fat 225		(24%)
Amount Per Serving		%DV
	Total Fat 25.1g	38%
	Saturated Fat 10.2g	50%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.1g
Cholesterol 197mg		65%
Sodium 1071mg		44%
Potassium 1575mg		45%
Total Carbohydrate 86.1g		28%
	Dietary Fiber 7.4g	29%
	Sugars 8.3g
Protein 83.8g		167%
Vitamin A 3676mcg		73%
Vitamin B6 2.0mg		98%
Vitamin B12 1.4mcg		23%
Vitamin C 130mg		218%
Vitamin E 1mcg		5%
Calcium 149mg		14%
Iron 7mg		39%
detailed view... how is this calculated?

Creamy Basil Chicken