French Chicken Stew

French Chicken Stew

  • Cook Time: 6 - 7 hours (low) or 3 - 3 1/2 hours (high)
  • Servings: 8
  • Course: Soups & Salads

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  • 4 cups sliced button and/or shiitake mushrooms
  • 1 14.5-oz. 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
  • 1/2 cup dry white wine or chicken broth
  • 2 Tbsp. quick-cooking tapioca
  • 1 tsp. herbes de Provence or dried Italian seasoning, crushed
  • 3/4 tsp. dried thyme, crushed
  • 1/4 tsp. coarsely ground black pepper
  • 8 skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
  • 1/2 tsp. seasoned salt
  • 1 14-oz. jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
  • French bread (optional)


Step 1

In a 5- to 6-quart slow cooker lined with a Reynolds® Slow Cooker Liner 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.

Step 2

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours. Stir in pasta sauce. If desired, serve with French bread.

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