French Chicken Stew
Layer this chicken and vegetable stew recipe in your slow cooker and let the delectable aroma greet you when you arrive home to a ready-made meal.
Ingredients
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4 cups sliced button and/or shiitake mushrooms
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1 14.5-oz. can diced tomatoes, undrained
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2 medium carrots, thinly diagonally sliced
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1 medium onion, chopped
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1 medium red potato, cut in 1-inch pieces
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1/2 cup fresh green beans, cut in 1-inch pieces
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1/2 cup pitted ripe olives, halved
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1 cup reduced-sodium chicken broth
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1/2 cup dry white wine or chicken broth
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2 Tbsp. quick-cooking tapioca
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1 tsp. herbes de Provence or dried Italian seasoning, crushed
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3/4 tsp. dried thyme, crushed
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1/4 tsp. coarsely ground black pepper
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8 skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
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1/2 tsp. seasoned salt
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1 14-oz. jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
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French bread (optional)
Directions
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 information
Calories 219, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 83 mg, Sodium 629 mg, Carbohydrate 17 g, Total Sugar 6 g, Fiber 3 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 26%, Calcium 9%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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