French Chicken Stew
4 cups sliced button and/or shiitake mushrooms
1 14 1/2-ounce can diced tomatoes, undrained
2 medium carrots, thinly sliced
1 medium onion, chopped
1 medium red potato, cut in 1-inch cubes
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
1/2 teaspoon seasoned salt
1 14 -ounce jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
1. In a 5- to 6-quart crockpot 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. Makes 8 servings.