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.



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Ingredients
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    4   cups 
    sliced button and/or stemmed shiitake mushrooms
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    1  14 1/2 ounce 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 into 1-inch pieces
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    1/2  cup 
    fresh green beans, cut into 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   tablespoons 
    quick-cooking tapioca
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    1   teaspoon 
    herbes de Provence or dried Italian seasoning, crushed
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    3/4  teaspoon 
    dried thyme, crushed
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    1/4  teaspoon 
    coarsely ground black pepper
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    8   
    skinless, boneless chicken thighs (1-3/4 to 2 pounds total)
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    1/2  teaspoon 
    seasoned salt
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    1  14  ounce jar 
    tomato pasta sauce or one 16-ounce jar Alfredo pasta sauce
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    French bread (optional)

Directions
1.
In a 5- to 6-quart slow cooker combine mushrooms, tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. Place chicken on top; sprinkle with seasoned salt.
2.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.
3.
Stir in pasta sauce. If desired, serve with French bread.
Nutrition information
Per Serving: cal. (kcal) 219, Fat, total (g) 5, chol. (mg) 83, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 23, vit. A (IU) 2770, vit. C (mg) 15, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 629, Potassium (mg) 528, calcium (mg) 91, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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