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French Chicken Stew

French Chicken Stew


Layer this chicken and vegetable stew recipe in your slow cooker and let the delectable aroma greet you when you arrive home to a ready-made meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 880 mg
  • 35%

Based on a 2,000 calorie diet


  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 Classico(R) Four Cheese Alfredo pasta sauce. If desired, serve with French bread.
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I actually want to say 4.5 on the stew scale... this is a nice alternative to the same old beef stew. The previous reviewer was correct - it did need something and that something was wine and garlic. I used the empty tomato can and filled it about 1/3 of the way full with golden sherry. I did not lessen the chicken stock, but I did add 2 more T. of quick cooking tapioca and 1 T. of diced garlic. I also added more beans, carrots and potatoes than called for. I did use 4 cheese red sauce and NOT the alfredo. It was very tasty topped with grated Romano or Parmesan cheese.


This recipe is pretty good, but it feels like it needs something. Maybe white wine in place of some of the chicken broth? Also, I got this recipe out of a magazine originally and in that version it says that you can use alfedo OR marinara or some sort of red pasta sauce. I used marinara and it turned out much better than how I think it would with the alfredo.


I LOVED this beautiful recipe. Here are my tricks. I really seasoned the thighs well with kosher salt and fresh pepper. Chicken always, always has to be well seasoned, kosher salt works best for me. According to Good Housekeeping, this recipe has 1 cup of chicken stock AND half a cup of dry white wine (as others have said here). At the end of the 7 hours in the slow cooker, I can't IMAGINE using Alfredo sauce with this. Or a jar of tomato sauce for that matter. The Barefoot Contessa has a recipe for the simplest marinara sauce ever. I cooked that for a few hours on the lowest heat (not the 15 minutes she does) , that beautiful, fresh tomato sauce and it took this recipe over the edge. I also used fresh thyme instead of dry thyme, along with the dried herbes de provence. At the end, it was served over buttered egg noodles.