SLOW-COOKER CHICKEN, SAUSAGE AND CABBAGE STEW
Enjoy a hearty stew made using chicken, Italian sausage and vegetables - a flavorful slow cooked dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 8
Number Of Ingredients 10
Steps:
- In 4- to 5-quart slow cooker, mix all ingredients except broth and soup.
- In medium bowl, mix broth and soup. Pour over meat and vegetables in slow cooker; stir gently until blended.
- Cover; cook on Low heat setting 6 to 8 hours.
Nutrition Facts : Calories 310, Carbohydrate 25 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g
SLOW-COOKER CHICKEN & SAUSAGE STEW
Steps:
- Heat the olive oil over medium-high heat. Season the chicken with salt and pepper, and transfer (in batches) to the skillet to sear ~2-3 minutes on each side. Transfer the seared chicken to the slow cooker. Reduce heat just a bit and pour off all but 1 Tbsp of fat from the skillet (add additional olive oil if necessary) and add the onions. Cook just until beginning to brown, ~5 minutes. Stir in the garlic, tomato paste, thyme, and red pepper flakes, and cook 1 more minute. Stir in the flour and cook for 1 more minute. Slowly whisk in the wine, scraping up any browned bits from the bottom of the pan. Whisk in 1 cup of the broth until smooth and then transfer to the slow cooker. Add the remaining 2 cups of broth, the bay leaves, and the cannellini beans. Cover and cook until the chicken is cooked through, 4-6 hours on low. Remove the chicken and shred/cut into small pieces and return to the slow cooker. Discard the bay leaves and skim off any fat on the surface. Stir in the spinach and sausage, cover, and let cook another 10 minutes to warm through. Additional broth can be added to stretch the stew or adjust consistency, if necessary. Season to taste with salt and pepper and serve with grated parmesan.
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