Saturday, May 10, 2008

Slow Cooker Chicken Stew

A couple weeks ago I was really feeling like we needed to have a good crock pot stew. I came across this one and thought it sounded pretty good so I thought I would go for it (with a few mods of course). My Father in Law happened to be over the day I made this and everyone gave it a huge thumbs up. It reheated well for lunches too.

Slow Cooked Italian Stew (Crock Pot)

4¼ hours | 15 min prep | SERVES 6
1/2 large yellow onion, thinly sliced
2 carrots, thinly sliced
1 (9 ounce) package cooked spicy chicken sausages, sliced
1 (8-10 ounce) boneless skinless chicken breasts, cut into 3/4 inch cubes
1 green pepper, seeded and vertically cut into 1/2 inch thick slices
1 large zucchini, halved and cut into 3/8 inch thick pieces
1 1/2 cups fat free chicken broth (can use boullion and water)
2 (14 1/2 ounce) cans Italian stewed tomatoes
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried oregano
1 garlic clove, finely minced
1 (14 1/2 ounce) can cannellini beans, rinsed and drained (use another white bean if desired)
2 tablespoons fresh basil, chopped
  1. Coat slow cooker with a light layer of cooking spray.
  2. Add carrots and onions. Top with chicken cubes and chicken sausage. Top with peppers and zucchini.
  3. Mix together the tomatoes, broth, rosemary, garlic and oregano. Pour on top of ingredients in the crockpot.
  4. Cook on high for 3 to 4 hours or low for 6 to 7 hours. Vegetables should be tender and chicken cooked but not falling apart.
  5. Turn cooker to high and stir in cannellini beans and re-cover slow cooker. Cook and additional 10 to 15 minutes until beans are heated through.
  6. Laddle stew into bowls and garnish with basil.

1 comment:

Sophie said...

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