4 cups sliced button and/or stemmed shiitake mushrooms
1 14 1/2ounce candiced tomatoes, undrained
2 medium carrots, thinly diagonally sliced
1 medium onion, chopped
1 medium red potato, cut into 1-inch pieces
1/2 cup fresh green beans, cut into 1-inch pieces
1/2 cup pitted ripe olives, halved
1 cup reduced-sodium chicken broth
1/2 cup dry white wine or 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 coarsely ground black pepper
8 skinless, boneless chicken thighs (1-3/4 to 2 pounds total)
1/2 teaspoon seasoned salt
1 14 ounce jartomato pasta sauce or one 16-ounce jar Alfredo pasta sauce
French bread (optional)
1. In a 5- to 6-quart slow cooker combine mushrooms, tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. Place chicken on top; sprinkle with seasoned salt.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.
3. Stir in pasta sauce. If desired, serve with French bread.