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Slow-Cooker Italian Chicken Stew Recipe

Slow-Cooker Italian Chicken Stew
Source: Betty Crocker

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Ingredients

  • 4 boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
  • 1 (19-oz.) can Progresso™ Cannellini Beans, drained, rinsed
  • 1 (15.5 or 15-oz.) can Progresso™ kidney beans, drained, rinsed
  • 1 (14.5-oz.) can diced tomatoes, undrained
  • 1 cup chopped celery
  • 1 cup (2 medium) sliced carrots
  • 2 small garlic cloves, coarsely chopped
  • 1 cup water
  • 1/2 cup dry red wine
  • 3 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 1/2 teaspoons dried Italian seasoning
PREP TIME
20m
COOK TIME
10h
TOTAL TIME
10h20m
YIELD
4 servings

Instructions

  • In 3 1/2 to 4-quart Crock-Pot® slow cooker, combine chicken, cannellini beans, kidney beans, tomatoes, celery, carrots and garlic; mix well.
  • In medium bowl, combine all remaining ingredients; mix well. Pour over chicken and vegetables; mix well.
  • Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until vegetables are tender.

Dinner

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A recipe from Betty Crocker

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