1-15 or 19 oz can cannellini beans, rinsed and drained
1 large onion, chopped
2 medium carrots, thinly sliced
3 cloves garlic, minced
2 lbs. skinless, boneless chicken thighs
1/4 tsp. salt
1/8 tsp. black pepper
1-14.5 oz. can diced tomatoes, undrained
1/2 C. dry white wine or chicken broth
1-1/2 tsp. dried Italian seasoning, crushed
Instructions
In a 3½- or 4-quart slow cooker combine beans, onion, carrots, celery and garlic. Place chicken on mixture in cooker. Sprinkle with salt and pepper. In a medium bowl combine tomatoes, wine and Italian seasoning; pour over mixture in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours.
Using a slotted spoon, transfer the chicken and vegetables to serving bowls; reserve cooking liquid. Skim fat from cooking liquid. Drizzle chicken and vegetables with enough of the liquid to moisten. Sprinkle individual servings with Parmesan cheese, if desired. Serves 6.
Originally Submitted
1/4/2010
0 Out of 5 from
0 reviews
You can add this Italian Chicken with Cannellini recipe to your own private DesktopCookbook.