Slow Cooker Italian Chicken Stew

 

4

boneless skinless chicken breast halves, cut into 1 1/2-inch pieces

1

(19-oz.) can Progresso® Cannellini Beans, drained, rinsed

1

(15.5 or 15-oz.) can Green Giant® or Progresso® Kidney Beans, drained, rinsed

1

(14.5-oz.) can diced tomatoes, undrained

1

cup chopped celery

1

cup (2 medium) sliced carrots

2

small garlic cloves, coarsely chopped

1

cup water

1/2

cup dry red wine

3

tablespoons tomato paste

1

tablespoon sugar

1 1/2

teaspoons dried Italian seasoning

• 1 In 3 1/2 to 4-quart Crock-Pot® slow cooker, combine chicken, cannellini beans, kidney beans, tomatoes, celery, carrots and garlic; mix well.
• 2 In medium bowl, combine all remaining ingredients; mix well. Pour over chicken and vegetables; mix well.
• 3 Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until vegetables are tender.