Fresh mushrooms come in all shapes and sizes. Small whole button mushrooms make for a great presentation when serving this meal, but if unavailable, use sliced button mushrooms or baby bellas as a substitute.
Combine mushrooms, undrained tomatoes, the red sweet pepper, onion, wine, tapioca, balsamic vinegar, and garlic in a 5- to 6-quart slow cooker. Place chicken pieces on top. Combine salt, paprika, and black pepper; sprinkle on the chicken.
Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
Serve chicken in shallow bowls with mushroom-tomato sauce and cooked pasta. Makes 4 servings.