Chicken Stew

Potatoes, carrots and mushrooms, slowly cooked with chicken, add their earthy flavor and texture to make a comforting and classic winter supper.

• Ready In: 10 hrs 12 mins
• Serves: 6

Ingredients

• 3  medium potatoes, peeled and cut into 1 1/2 inch chunks
• 2  cups  baby carrots
• 1 (8 ounce) package  fresh whole mushrooms, cut in half
• 12  boneless skinless chicken thighs (about 2 1/2 lbs)
• 1⁄2 teaspoon salt
• 1  teaspoon  dried onion flakes
• 1⁄4 teaspoon garlic powder
• 1  tablespoon tomato paste
• 1 (15 ounce) jar  roasted  chicken gravy
• 1⁄2 cup dry white wine or 1⁄2 cup water

Directions

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