Ingredients
3
medium potatoes (about 1 lb), cut into 1 1/2-inch cubes
2
cups baby-cut carrots
1
package (8 oz) fresh whole mushrooms, each cut in half
2
packages (20 oz each) boneless skinless chicken thighs
1/2
teaspoon salt
1
teaspoon instant chopped onion
1/4
teaspoon garlic powder
1
tablespoon tomato paste
1
jar (18 oz) roasted chicken gravy
1/2
cup dry white wine or water
Preparation
In 4- to 5-quart slow cooker, toss potatoes, carrots and mushrooms. Arrange chicken on vegetable mixture. Sprinkle salt, onion and garlic powder over chicken. Stir tomato paste into jar of gravy. Pour gravy mixture and wine over all.
Cover; cook on Low heat setting 8 to 10 hours.
