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| white mushrooms (sliced): 4 cups |
| red tomatoes: 4 |
| carrots: 2 |
| onions: 1 |
| red potatoes: 2 oz |
| canned green beans: 1 cup |
| chicken broth: 1 cup |
| Italian seasoning: 1 tsp |
| fresh thyme: 1 Tbl |
| chicken thighs: 8 thighs |
Credit: www.bhg.com
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1. In a 5- to 6-quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, olives, broth, wine, tapioca, herbs de Provence, thyme, and pepper. Place chicken on top; sprinkle with seasoned salt. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.
2. Stir in pasta sauce. If desired, serve with French bread. Makes 8 servings.
