Portobello Chicken and Pasta

Surprisingly tasty and super easy crockpot meal.  Next time I may add a little sherry and cut down on the vinegar.

INGREDIANTS
4 frozen bone-in chicken breast halves
8 oz baby bella mushrooms
1/3 cup cider vinegar
1/4 cup lemon juics
3 T water
2T olive oil
1T plus 1 1/2 teas dijon mustard
2 1/2 teas sugar
1 teas minced garlic
1/2 teas pepper
1 teas dried basil
1 teas dried oregano
1  package of pasta of your choice

DIRECTIONS

1.Place the frozen chicken breasts into a slow cooker, and arrange the mushroom caps on top of the chicken so that about half the mushrooms are facing up. Mix remaining ingrediants (except pasta) together in a small bowl to make dressing.  Drizzle the dressing over the chicken and mushroom caps.


2.Place the lid on the slow cooker, turn it to the Low setting, and cook until the chicken breasts are no longer pink at the bone and the juices run clear, about 6 hours.

3.A few minutes before serving cook pasta according to package directions.

4.Divide the hot, cooked pasta among four plates, top each plate with a chicken breast and mushroom caps, and drizzle sauce over the top.