French Chicken Stew

By clbrosnan

Ingredients

• 4 cups sliced button and/or shiitake mushrooms
• 1 14.5-oz. can diced tomatoes, undrained
• 2 medium carrots, thinly diagonally sliced
• 1 medium onion, chopped
• 1 medium red potato, cut in 1-inch pieces
• 1/2 cup fresh green beans, cut in 1-inch pieces
• 1/2 cup pitted ripe olives, halved
• 1 cup reduced-sodium chicken broth
• 1/2 cup dry white wine or chicken broth
• 2 Tbsp. quick-cooking tapioca
• 1 tsp. herbes de Provence or dried Italian seasoning, crushed
• 3/4 tsp. dried thyme, crushed
• 1/4 tsp. coarsely ground black pepper
• 8 skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
• 1/2 tsp. seasoned salt
• 1 14-oz. jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
• French bread (optional)

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

1. In a 5- to 6-quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.
2. Stir in pasta sauce. If desired, serve with French bread. Makes 8 servings.