French Chicken Stew

By McLean

Ingredients

• 4 cups sliced button and/or shiitake mushrooms
• 1 (14.5 oz.) can dice 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 chicken broth
• 1/2 cup dry white wine or chicken broth
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon herbes de Provence or dried Italian seasoning, crushed
• 3/4 teaspoon thyme, crushed
• 1/4 teaspoon coarsely ground black pepper
• 8 skinless, boneless chicken thighs (1 3/4 to 2 lb. total)
• 1/2 teaspoon seasoned salt
• 1 (14 oz.) jar tomato pasta sauce or one (16 oz.) jar Alfredo pasta sauce
• French bread (optional)

Preparation

Step 1

In slow cooker, combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herb 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.