French Chicken Stew

By oakleyj

Tender chicken, herbs, and fresh vegetables make this slow-cooker dish a surefire crowd pleaser; time-saving ingredients such as premade pasta sauce make preparation a snap

Ingredients

• 4 4
• cupssliced button and/or shiitake mushrooms
• 1 1
• 14 1/2 ounce candiced tomatoes, undrained
• 2 2
• medium carrots, thinly diagonally sliced
• 1 1
• medium onion, chopped
• 1 1
• medium red potato, cut in 1-inch pieces
• 1/2 1/2
• cupfresh green beans, cut in 1-inch pieces
• 1/2 1/2
• cuppitted ripe olives, halved
• 1 1
• cupreduced-sodium chicken broth
• 1/2 1/2
• cupdry white wine or chicken broth
• 2 2
• tablespoonsquick-cooking tapioca
• 1 1
• teaspoonherbes de Provence or dried Italian seasoning, crushed
• 3/4 3/4
• teaspoondried thyme, crushed
• 1/4 1/4
• teaspooncoarsely ground black pepper
• 8 8
• skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
• 1/2 1/2
• teaspoonseasoned salt
• 1 1
• 14 ounce jartomato 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.