Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

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 Nutrition

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.
Most Helpful

Credit should be given for this recipe. It was a Prize Tested Recipe created by Jan Bruce of San Jose California and published in Better Homes & Gardens magazine in 2008.

5 5

Good, healthy dinner! I would cut up the chicken thighs next time. I didn't add the tapioca, I used regular pasta sauce, all chicken broth, and omitted the black olives. Served with French bread and served 8 of us - almost without leftovers - it was that good!

5 5

Very good. I did change it up a bit due to personal preferences. I used a can of crushed tomatoes as my kids don't like "hunks" of tomatoes in their food :) I also used a bag of shredded carrots as I had them in the fridge and needed to use them up. I used all chicken broth and no wine as I didn't have any. I also didn't add the tapioca. I used the italian seasoning and pasta sauce. Everyone enjoyed it. This was easy to put together and made for a wonderful dinner.