French Chicken Stew

Ingredients

• 4 cups button mushrooms or shiitake mushrooms, sliced
• 14 1/2 ounces can diced tomatoes, undrained
• 2 medium carrots, thinly and diagonally sliced
• 1 medium onion, chopped
• 1 medium red potatoes, cut in 1-inch pieces
• 1/2 cup fresh green beans, cut in 1-inch pieces
• 1/2 cup pitted ripe black olives, cut in half
• 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 italian seasoning, crushed
• 3/4 teaspoon dried thyme, crushed
• 1/4 teaspoon fresh coarse ground black pepper
• 8 boneless skinless chicken thighs (1 3/4 to 2 lb. total)
• 1/2 teaspoon seasoning salt
• 14 ounces jar pasta sauce (depending on your preference) or 1 (16 ounce) jar alfredo sauce (depending on your preference)
• French bread (optional)

Directions

1. 1

   In a 5 to 6- quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbes de Provence, thyme and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3-4 hours.

2. 2

   Stir in pasta sauce. If desired, serve with French bread.