CHICKEN STEW

Prep time: 12 minutes 

 3 Med potatoes, cut into 1 1/2-inch cubes 

 2 cups baby-cut carrots 

1 package (8 ounces) fresh whole mushrooms,cut in half 12 boneless, skinless chicken thighs (about 2 1/2 pounds) 1/2 tsp salt 

1 tsp instant chopped onion 

1/4 tsp garlic powder 

1 TBS tomato paste 

1 jar (15 ounces) roasted chicken gravy 

1/2 cup of dry white wine or water 

 Toss potatoes, carrots and mushrooms in 3 1/2 to 4 quart slow cooker. Arrange chicken on top. sprinkle salt, onion and garlic over the chicken. Stir the tomato paste into jar of gravy. pour gravy mixture and wine or water all over. Cook on low for 8-10 hours or until veggies are tender. Serve with a crusty bread....I have made chedder biscuits