Ingredients needed:
* 4 cups of sliced fresh button and/or stemmed shitake mushrooms
* 1 can of tomato wedges or diced tomatoes, undrained
* 1 cup of thinly bias-sliced carrots
* 1 medium red-skinned potato, cut into 1-inch pieces
* 1/2 cup of chopped onion
* 1/2 cup of fresh green beans
* 1/2 cup of pitted ripe olives, halved
* 1 cup of reduced-sodium chicken broth
* 1/2 cup of dry white wine or reduced-sodium chicken broth
* 2 tablespoons of quick-cooking tapioca
* 1 teaspoon of Italian seasoning, crushed
* 3/4 teaspoon of dried thyme, crushed
* 1/4 teaspoon of coarse ground black pepper
* 8 skinless, boneless chicken thighs
* 1/2 teaspoon of seasoned salt
* 1 jar of tomato pasta sauce or Alfredo pasta sauce
Preparation steps:
* In crockpot, combine mushrooms, tomatoes, carrots, potato, onion, green beans, and olives. Stir in broth, wine, tapioca, Italian seasoning, thyme and pepper. Top with chicken; sprinkle with seasoned salt.
* Cover and cook on low for 7 hours or high for 3 1/2 hours. Stir in pasta sauce. If desired, serve with French bread.
Enjoy
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