Slow Cooker Chicken Italian Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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 Green Giant® or 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 Splenda1 1/2 teaspoons dried Italian seasoning
1 In 3 1/2 to 4-quart Crock-Pot® slow cooker, combine chicken, cannellini beans, kidney beans, tomatoes, celery, carrots and garlic; mix well.
2 In medium bowl, combine all remaining ingredients; mix well. Pour over chicken and vegetables; mix well.
3 Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until vegetables are tender.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FLMOMOF3BOYS.
2 In medium bowl, combine all remaining ingredients; mix well. Pour over chicken and vegetables; mix well.
3 Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until vegetables are tender.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FLMOMOF3BOYS.
Nutritional Info Amount Per Serving
- Calories: 280.1
- Total Fat: 2.1 g
- Cholesterol: 17.5 mg
- Sodium: 987.5 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 13.8 g
- Protein: 22.0 g
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