- 4 cups sliced button and/or shiitake mushrooms
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 medium carrots, thinly diagonally sliced
- 1 medium onion, chopped
- 1 medium red potato, cut in 1-inch pieces
- 1/2 cup fresh green beans, cut in 1-inch pieces
- 1/2 cup pitted ripe olives, halved
- 1 cup reduced-sodium 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 ground black pepper
- 8 skinless, boneless chicken thighs
- 1/2 teaspoon seasoned salt
- 16 ounces Classico® Four Cheese Alfredo pasta sauce
- French bread (optional)
- 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.
- Stir in Classico(R) Four Cheese Alfredo pasta sauce. If desired, serve with French bread.