Ingredients Jump to Instructions ↓

  1. 1 cup chopped onion

  2. 1 cup chopped carrot

  3. 1/2 cup thinly sliced celery

  4. 3 garlic cloves , minced

  5. 2 lbs boneless skinless chicken thighs

  6. 1/4 teaspoon kosher salt

  7. 1/8 teaspoon black pepper

  8. 1 (14 1/2 ounce) can diced tomatoes , undrained

  9. 1/2 cup chicken broth

  10. 1/2 cup dry white wine

  11. 1 1/2 teaspoons dried Italian seasoning, crushed

  12. 1 (15 ounce) can great northern beans

  13. 1/4 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Instructions.

  2. In a 3 1/2- or 4-quart slow cooker combine onion, carrots, celery, and garlic. Add chicken; season with salt and pepper. In a medium bowl stir together tomatoes, chicken broth, wine, and Italian seasoning. Pour over mixture in cooker. I'll bet you could make this with dry beans also, adding them here and maybe increasing the broth a little.

  3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours. Turn off cooker and stir in beans. Cover and let stand for 10 minutes.Unless, of course, you added dry beans at the beginning-then skip this step.

  4. Using a slotted spoon, move chicken and vegetables to a serving dish, saving the cooking liquid. Drizzle chicken and vegetables with cooking liquid until moist. Top with Parmesan cheese. ?


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