French Chicken Stew

Submitted by TasteTester

"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."

 

• Ready In: 4hrs 30mins
• Ingredients: 17
• Serves: 8

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
• 1 ounces jar pasta sauce (depending on your preference) or (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.

Reviews

[Liliana R.]

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.

 

[DebS 2]

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!

 

[bmcnichol]

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.

 

[dacpd]

This is absolutely delicious. It's chock full of veggies and very light even for a summer meal. I could eat it for lunch every single day!