Slow Cooker Tomato-Chicken Stew

2015-12-21
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Slow cooker tomato-chicken stew. Cubed chicken breasts with vegetables and dry white wine cooked in a slow cooker. Very easy and delicious chicken recipe!

Ingredients

  • 1 ½ pounds boneless and skinless chicken breast,cut into cubes
  • 14 ½ oz (435 ml) can diced tomatoes,undrained
  • 15 oz (450 ml) can Great Northern beans,rinsed and drained
  • 1 cup (250 ml) reduced-sodium and fat-free chicken broth
  • 1/2 cup (125 ml) dry white wine
  • 1/2 cup (125 g) tomato paste
  • 1 cup (250 g) sleced yellow onions
  • 2 cloves garlic,peeled and minced
  • 2 teaspoons freshly squeezed lemon juice
  • 1 bay leaf
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon dried thyme leaves
  • 2 cups (500 g) sliced mushrooms (optional)
  • salt and freshly ground black pepper to taste
  • chopped green onion for garnish

Method

Step 1

In a slow cooker,combine all ingredients,except seasoning and chopped green onions. Cover and cook on low-heat setting for 6-8 hours.

Step 2

Discard bay leaf and season to taste with salt and black pepper.

Step 3

Remove cooked chicken with vegetables from slow cooker. Transfer to serving platter. Sprinkle with chopped green onion and serve.

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