Chicken Stew Provencal
- 1 lbs boneless, skinless chicken breast
- olive oil
- 4 oz portobello mushrooms, cubed
- 1 can chicken broth
- 0.25 cup dry white wine
- 3 potatoes, sliced
- 4 carrots, sliced
- 8 cloves garlic, minced
- 0.25 tsp white pepper
- 1 tsp herb de Provence (basil, oregano, thyme)
- 0.25 cup fresh parsley (optional)
- 1 tsp salt
Heat the oil and saute the chicken and mushrooms until lightly browned.
Combine everything except the fresh parsley in a large crock pot. Cover and cook on LOW for 6-8 hours. Sprinkle with the parsley.