Chicken Stew

2 1/2 lbs boneless skinless chicken thighs

3 medium potatoes, cut into 1 1/2 inch cubes

1 tbsp dried, chopped onion

2 cups ready to eat baby cut carrots

1 pkg (8 0z) fresh whole mushrooms,
each cut in half

1/2 tsp salt

1/4 tsp garlic powder

1 1/2 jars (12 oz each) chicken gravy (about 2 1/4 cup)

1 tbsp tomato paste

1/2 cup dry white wine or water

2 tbsp chopped fresh parsley, if desired

Spray a 5-6 quart slow cooker with cooking spray. In cooker, toss potatoes, carrots and

mushrooms. Arrange chicken on vegetable mixture. Sprinkle salt, onion, and

garlic powder over chicken. Stir together gravy and tomato paste. Pour gravy over

mixture and wine over all.

Cover; cook on low heat setting 8-10 hours. Sprinkle with parsley before serving.