Chicken Stew

• 3 medium potatoes, peeled and cut into 1 1/2 inch chunks
• 2 cups baby carrots
• 1 (8 ounce) packagefresh whole mushrooms, cut in half
• 12 boneless skinless chicken thighs (about 2 1/2 lbs)
• 12 teaspoon salt
• 1 teaspoon dried onion flakes
• 14 teaspoon garlic powder
• 1 tablespoon tomato paste
• 1 (15 ounce) jarroasted chicken gravy
• 12 cup dry white wine or 12 cup water

1. Toss potatoes, carrots and mushrooms in a 3 1/2 to 4 quart slow cooker.
2. Arrange chicken on top.
3. Sprinkle salt, onion and garlic powder over chicken.
4. Stir tomato paste into jar of gravy.
5. Pour gravy mixture and wine over all.
6. Cover and cook on LOW 8 to 10 hours or until vegetables are tender.
7. TIP: Cremini, shitake or brown mushrooms - or a mixture of all three - can be used instead of the white mushrooms for added flavor.

potatoes, baby carrots, mushrooms, chicken, salt, onion flakes, garlic, tomato paste, chicken gravy, white wine

Taken from www.food.com/recipe/chicken-stew-161952 (may not work)