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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Layer this chicken and vegetable stew recipe in your slow cooker and let the delectable aroma greet you when you arrive home to a ready-made meal. Ingredients:
4 cups sliced button and/or shiitake mushrooms |
1 (14.5 ounce) can diced tomatoes, undrained |
2 medium carrots, thinly diagonally sliced |
1 medium onion, chopped |
1 medium red potato, cut in 1-inch pieces |
1/2 cup fresh green beans, cut in 1-inch pieces |
1/2 cup pitted ripe olives, halved |
1 cup reduced-sodium chicken broth |
2 tablespoons quick-cooking tapioca |
1 teaspoon herbes de provence or dried italian seasoning, crushed |
3/4 teaspoon dried thyme, crushed |
1/4 teaspoon ground black pepper |
8 skinless, boneless chicken thighs |
1/2 teaspoon seasoned salt |
1 (15 ounce) jar classico® four cheese alfredo pasta sauce |
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, 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.
2. Stir in Classico® Four Cheese Alfredo pasta sauce. If desired, serve with French bread.
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