Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 2 medium carrots, chopped

  3. 1 stalk celery, thinly sliced

  4. 3 cloves garlic, minced

  5. 2 pounds skinless, boneless chicken thighs

  6. 1/4 tsp salt

  7. 1/8 tsp black pepper

  8. 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 tsp dried Italian seasoning, crushed

  12. 15 or 19-ounce can cannellini beans (white kidney beans), rinsed and drained

  13. Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Method :

  2. In a 3 1/2 or 4-quart slow cooker combine onion, carrots, celery, and garlic. Add chicken thighs; sprinkle with salt and pepper.

  3. In a medium bowl stir together undrained tomatoes, chicken broth, wine, and Italian seasoning. Pour over mixture in slow cooker.

  4. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours. Remove liner from cooker, If possible, or turn off slow cooker.

  5. Stir cannellini beans into mixture in slow cooker. Cover and let stand for 10 minutes.

  6. Using a slotted spoon, transfer chicken and vegetables to a serving dish, reserving cooking liquid. Drizzle chicken and vegetables with enough of the reserved cooking liquid to moisten.

  7. Sprinkle individual servings with Parmesan cheese.


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