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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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I am a real fan of making soups/stews and then freezing them for later use. This is a prize-winning recipe from a recent Better Homes & Gardens magazine and I am going to make it next time I'm into one of my marathon cooking days. Ingredients:
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 |
14 ounces jar pasta sauce (depending on your preference) or 1 (16 ounce) jar alfredo sauce (depending on your preference) |
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, 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.
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