French Chicken Stew

• 1 tablespoon rosemary
• 1 teaspoon thyme
• 3 bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon pepper
• 1/4 cup red wine
• 3 cups chicken broth
• 2 cups button mushrooms sliced
• 2 cups mushroom mix, oyster, shiitake, baby bella, sliced
• 2 medium carrots sliced diagonally
• 1 onion medium, chopped
• 1 red potato medium, cut in 1-inch pieces
• 1 cup frozen green beans 1-inch pieces
• 1/2 can black olives pitted ripe, halved
• 1 handful grape tomatoes halved
• 8 chicken thighs with bones and skin. 2-3 lbs
• 2 stalks celery
• 3 cups water

1. combine all ingredients in slow cooker (6 quarts). bury chicken in vegetables. don't put herbs directly on chicken (because skin is removed later)
2. add enough broth and water to cover most of ingredients. liquid level rises a good amount during cooking, so careful with filling the slow cooker too much.
3. turn slow cooker on low for 6-7 hours or high 3-4 hours. Note: in my newer Crock-Pot this was enough time, but in my parents' older Crock-Pot 7 hours on low was not enough (don't know how long would be good. we left the veggies a little tough).
4. pull out all chicken.
5. skim off fat from top with spoon
6. pull off skin and remove bones from chicken. shred and return to soup.

rosemary, thyme, bay leaves, paprika, pepper, red wine, chicken broth, button mushrooms, mushroom mix, carrots, onion, frozen green beans, black olives, handful grape tomatoes, chicken, stalks celery, water

Taken from www.yummly.com/recipe/French-Chicken-Stew-1433580 (may not work)