Crockpot Italian Chicken Stew Recipe

This healthy italian dish is simple to make.

How To Make Crockpot Italian Chicken Stew

Staying true to Italian cuisine as being hearty, this chicken stew recipe is both hefty and healthy without being too labor-intensive, all thanks to the wonders of cooking in a crockpot.

  • 4 pcs. 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. tomatoes (undrained, diced )
  • 1 cup celery (chopped)
  • 1 cup carrots (sliced )
  • 2 small garlic cloves (coarsely chopped)
  • 1 cup water
  • 1/2 cup dry red wine
  • 3 tbsp. tomato paste
  • 1 tbsp. sugar
  • 1 1/2 tsp. dried Italian Seasonings
  1. In a 4 qt. Crock pot combine chicken, beans, tomatoes, celery, carrots and garlic; mix well.
  2. In medium bowl, combine all remaining ingredients; mix well.
  3. Pour over chicken and vegetables; mix well.
  4. Cover and cook on low setting for 8-10 hours or on high for 5-6, or till vegetables are tender.

How To Make Crockpot Italian Chicken Stew

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Staying true to Italian cuisine as being hearty, this chicken stew recipe is both hefty and healthy without being too labor-intensive, all thanks to the wonders of cooking in a crockpot.

Preparation: 20 mins
Cooking: 10 hrs
Total: 10 hrs 20 mins
Serves:

Ingredients

  • 4 pcs. 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. tomatoes undrained, diced
  • 1 cup celery chopped
  • 1 cup carrots sliced
  • 2 small garlic cloves coarsely chopped
  • 1 cup water
  • 1/2 cup dry red wine
  • 3 tbsp. tomato paste
  • 1 tbsp. sugar
  • 1 1/2 tsp. dried Italian Seasonings

Instructions

  1. In a 4 qt. Crock pot combine chicken, beans, tomatoes, celery, carrots and garlic; mix well.
  2. In medium bowl, combine all remaining ingredients; mix well.
  3. Pour over chicken and vegetables; mix well.
  4. Cover and cook on low setting for 8-10 hours or on high for 5-6, or till vegetables are tender.

Nutrition

  • Calcium: 133mg
  • Calories: 172kcal
  • Carbohydrates: 33g
  • Cholesterol: 1mg
  • Fat: 1g
  • Fiber: 9g
  • Iron: 4mg
  • Potassium: 556mg
  • Protein: 9g
  • Saturated Fat: 1g
  • Sodium: 376mg
  • Sugar: 10g
  • Vitamin A: 6545IU
  • Vitamin C: 20mg
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