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Recipe : Entry # 1624
Susan Nelson
Recipe Title
French chicken Stew
Recipe Theme
Main Dishes
Central Alabama EC
4 cups sliced mushrooms
1 14.5-ounce can diced tomatoes, undrained
2 medium carrots, sliced thinly and diagonally
1 medium onion, chopped
1 medium red potato, cut in 1-inch pieces
½ cup fresh green beans, cut in 1-inch pieces
½ cup pitted ripe black olives, halved
1 cup reduced sodium chicken broth
¾ teaspoon dried thyme, crushed
¼ teaspoon coarsely ground black pepper
8 skinless chicken thighs (1 ¾ - 2 pounds total)
½ teaspoon seasoned salt
1 14-ounce jar tomato pasta sauce or 1 16-ounce jar Alfredo pasta sauce
In a 5-6 quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, 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. Stir in pasta sauce when finished cooking. If desired, serve with French bread. Makes 8 servings.