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Crockpot Italian Chicken Stew Recipe
4 boneless skinless chicken breast halves, cut into 1 1/2" pieces
1 can Cannellini Beans ( I couldn't find these on the shelf and just substituted white beans)
1 can kidney beans
1 14 oz can of diced tomatoes undrained
1 cup chopped celery
1 cup sliced carrots
2 small garlic cloves coarsely chopped (I used 4)
1 cup water
1/2 cup dry red wine
3 tbsp. tomato paste
1 tbsp. sugar
1 1/2 tsp. dried Italian Seasonings
In a 4 qt. Crock pot combine chicken, 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 and cook on low setting for 8-10 hours or on high for 5-6, or till vegetables are tender.
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