Coq au vin stew

Lightly coat a large skillet with nonstick cooking spray; heat over medium heat. Cook chicken thighs, several at a time, in the hot skillet until brown; drain off fat. Place chicken thighs in a 3-1/2- or 4-quart slow cooker.

Sprinkle chicken thighs with dry soup mix. Add onions and mushrooms. Pour wine over all.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Using a slotted spoon, remove chicken from slow cooker. Use a fork to remove chicken from the bone, shredding it into bite-size pieces. Discard bones. Return chicken to mixture in cooker. If desired, serve with hot mashed potatoes and sprinkle with basil. Makes 4 servings.