Name: French Chicken Stew
Prep time: 30 min
Ingredients: 4 cups sliced button and/or shiitake mushrooms; 1 ounce diced tomatoes, undrained; 2 carrots, thinly diagonally sliced; 1 onion, chopped; 1 red potato, cut in 1-inch pieces; ½ cup fresh green beans, cut in 1-inch pieces; ½ cup pitted ripe olives, halved; 1 cup reduced-sodium chicken broth; ½ cup dry white wine or chicken broth; 2 tablespoons quick-cooking tapioca; 1 teaspoon herbes de Provence or dried Italian seasoning, crushed; ¾ teaspoon dried thyme, crushed; ¼ teaspoon coarsely ground black pepper; 8 skinless, boneless chicken thighs (1-3/4 to 2 lb. total); ½ teaspoon seasoned salt; 1 ounce tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce; French bread (optional)

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.

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