FRENCH CHICKEN STEW

Ingredients

* 4 cups sliced button and/or shiitake mushrooms
* 1 14.5-oz. can diced tomatoes, undrained
* 2 medium carrots, thinly diagonally sliced
* 1 medium onion, chopped
* 1 medium red potato, cut in 1-inch pieces
* 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 Tbsp. quick-cooking tapioca
* 1 tsp. herbes de Provence or dried Italian seasoning, crushed
* 3/4 tsp. dried thyme, crushed
* 1/4 tsp. coarsely ground black pepper
* 8 skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
* 1/2 tsp. seasoned salt
* 1 14-oz. jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
* 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 Facts

* Calories 219,
* Total Fat (g) 5,
* Saturated Fat (g) 1,
* Monounsaturated Fat (g) 2,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 83,
* Sodium (mg) 629,
* Carbohydrate (g) 17,
* Total Sugar (g) 6,
* Fiber (g) 3,
* Protein (g) 23,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 26,
* Calcium (DV%) 9,
* Iron (DV%) 14,
* Percent Daily Values are based on a 2,000 calorie diet