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Slow-Cooker Italian Chicken Stew

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By Betty Crocker Kitchens
Updated Oct 20, 2016
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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.

Slow-Cooker Italian Chicken Stew

  • Prep Time 20 min
  • Total 10 hr 20 min
  • Servings 4
  • 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

Instructions

  • Step 
    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.
  • Step 
    2
    In medium bowl, combine all remaining ingredients; mix well. Pour over chicken and vegetables; mix well.
  • Step 
    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.

Nutrition

410 Calories
4g Total Fat
39g Protein
50g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 3/4 Cups
Calories
410
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
690mg
29%
Total Carbohydrate
50g
17%
Dietary Fiber
12g
48%
Sugars
9g
Protein
39g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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