French Chicken Stew

• 4 cups button mushrooms or 4 cups 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 1/2 cup chicken broth
• 2 tablespoons quick-cooking tapioca
• 1 teaspoon herbes de provence or 1 teaspoon 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
• 1 ounces jar pasta sauce (depending on your preference) or (16 ounce) jar alfredo sauce (depending on your preference)
• French bread (optional)

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

button mushrooms, tomatoes, carrots, onion, red potatoes, fresh green beans, pitted ripe black olives, chicken broth, white wine, tapioca, italian seasoning, thyme, fresh coarse ground black pepper, chicken, seasoning salt, pasta sauce, bread

Taken from www.food.com/recipe/french-chicken-stew-307482 (may not work)