Hunter's-style chicken in a slow cooker

Ingredients:

• 1/4 cup dried porcini mushrooms (about 7 grams)
• 680 g boneless, skinless chicken thighs
• 1 finely chopped carrot
• 2 tbsp. l. olive oil
• Salt and ground black pepper
• 3 crushed cloves of garlic
• 2 tbsp tomato paste
• 410 g canned tomatoes in their own juice, mashed by hand
• 0.5 cups dry red wine
• 1/4 cup all-purpose flour
• 2 sprigs of basil and hand-shredded basil leaves for garnish
• 1 cup polished rice

Preparation:

1. Soak the mushrooms in 2/3 cup hot water for 10 minutes. Drain in a sieve lined with a paper towel, reserving the liquid. Rinse the mushrooms and chop finely.
   
   Meanwhile, place the chicken and carrots in a 6- or 8-quart slow cooker with olive oil; season with salt and pepper. Top with sliced ​​mushrooms, garlic, and basil sprigs, then pour in the tomatoes and their juices. Mix the red wine with the flour, tomato paste, and mushroom liquid in a bowl until smooth; add to the slow cooker. Cover and cook on low for 7 hours.
2. About 10 minutes before the chicken is done, cook the rice according to package directions. Open the slow cooker and stir, breaking up the chicken. Let it sit, uncovered, until the sauce thickens, about 15 minutes. Remove the basil sprigs and season with salt and pepper. Serve the chicken over rice, garnished with freshly shredded basil.