French Chicken Stew

French Chicken Stew 

Ingredients: 

 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 

Directions: 

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.