French Chicken Stew - cooking recipe

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)

Preparation

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.
Stir in pasta sauce. If desired, serve with French bread.