Italian-Style Chicken Stew

2 lbs. skinless chicken thighs
1-1/2 tsp. dried Italian seasoning
3/4 tsp. garlic salt
1/4 tsp. black pepper
1 large onion, thinly sliced
1 can (14.5 oz.) diced tomatoes
1 c. reduced-sodium chicken broth
2 Tbsp. quick-cooking tapioca
1 can (15 oz.) cannellini beans, drained and rinsed
1/2 c. sliced black pitted olives
1/2 c. fresh basil, torn into small pieces
6 biscuits (such as Pillsbury Grands), baked following package directions 

Coat slow cooker with nonstick cooking spray.

Place chicken thighs in slow cooker and season with Italian seasoning, garlic salt, and black pepper. Scatter onion over chicken. Stir together tomatoes, broth and tapioca; pour over onions.

Cover and cook in HIGH for 5-1/2 hours or LOW for 7-1/2 hours. Stir in beans and olives and cook an additional 30 minutes. Remove bones.

To serve, stir in basil and serve over biscuits.

Serves 6.

From Family Circle magazine, Oct. 1, 2011, p. 132.