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Ingredients
- 4 cups sliced button and/or shiitake mushrooms
- 1 14 1/2ounce 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 tablespoons quick-cooking tapioca
- 1 teaspoon herbes de Provence or dried Italian seasoning, crushed
- 3/4 teaspoon dried 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 ounce jartomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
- French bread (optional)
Details
Servings 8
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.
Nutrition Facts (French Chicken Stew)
Servings Per Recipe 8Calories219,Protein(gm)23,Carbohydrate(gm)17,Fat, total(gm)5,Cholesterol(mg)83,Saturated fat(gm)1,Monosaturated fat(gm)2,Polyunsaturated fat(gm)1,Dietary Fiber, total(gm)3,Sugar, total(gm)6,Vitamin A(IU)2770,Vitamin C(mg)15,Thiamin(mg)0,Riboflavin(mg)0,Niacin(mg)8,Pyridoxine (Vit. B6)(mg)0,Folate(µg)28,Cobalamin (Vit. 2)(µg)0,Sodium(mg)629,Potassium(mg)528,Calcium(DV %)91,Iron(DV %)3,Percent Daily Values are based on a 2,000 calorie diet
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