SLOW-COOKER ITALIAN CHICKEN STEW

Slow-Cooker Italian Chicken Stew image

Looking for a slow cooked dinner? Then check out this hearty chicken stew made with kidney beans and Progresso® cannellini beans. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10h20m

Yield 4

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 410, Carbohydrate 50 g, Cholesterol 75 mg, Fiber 12 g, Protein 39 g, SaturatedFat 1 g, ServingSize 1 3/4 Cups, Sodium 690 mg, Sugar 9 g