1-1/2 lb. (675 g) boneless skinless chicken thigh s
3 carrot s, sliced
1 small onion , chopped
2 tsp. dried thyme leaves
1 can (28 fl oz/796 mL) diced tomatoes , undrained
1/2 cup dry white wine
3 cloves garlic , minced, divided
1 can (14 fl oz/398 mL) Heinz Deep-Browned Beans with Pork & Tomato Sauce
2 tsp. butter
1/2 cup fresh whole wheat bread crumbs
1 Tbsp. chopped fresh parsley
YIELD 6 servings, 1/6 recipe each
1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Transfer chicken to slow cooker sprayed with cooking spray, reserving drippings in skillet.
2. Add carrots and onions to drippings in skillet; cook 5 min., stirring occasionally. Add thyme; cook and stir 1 min. Add tomatoes, wine and 2/3 of the garlic; stir. Bring to boil, stirring occasionally; pour over chicken. Cover with lid.
3. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours), adding beans for the last hour.
4. Microwave butter and remaining garlic in medium microwaveable bowl on HIGH 20 sec. Add bread crumbs and parsley; mix well. Ladle stew into 6 serving bowls; top with bread crumb mixture.