Italian Chicken with White Beans

This dish is not only a one-pot meal, but it’s made even easier by the fact that it’s prepared in the crock pot! It’s hearty, delicious, and is a great source Vitamin A (for eye health) and fiber (for cardiac and digestive health).

Italian Chicken with White Beans
Recipe from Publix Supermarkets

1 15- or 19-ounce can white kidney (cannellini) beans, rinsed and drained
1 cup chopped onion (1 large)
1 cup thinly sliced carrot (2 medium)
½ cup thinly sliced celery (1 stalk)
3 cloves garlic, minced
2 pounds Publix Boneless, Skinless Chicken Thighs
¼ teaspoon salt
1/8 teaspoon ground black pepper
1 14.5-ounce can organic diced tomatoes (do not drain)
½ cup dry white wine or chicken broth
1½ teaspoons dried Italian seasoning, crushed
¼ cup finely shredded Parmesan cheese (optional—NOT suitable for those of you who are GFCF)

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.

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