Italian Chicken Stew Crock Pot Food

SLOW-COOKER ITALIAN CHICKEN STEW

Slow-Cooker Italian Chicken Stew image

Looking for a slow cooked dinner? Then check out this hearty chicken stew made with kidney beans and Progresso® cannellini beans. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10h20m

Yield 4

Number Of Ingredients 12

Ingredients

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 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

Steps:

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

Nutrition Facts : Calories 410, Carbohydrate 50 g, Cholesterol 75 mg, Fiber 12 g, Protein 39 g, SaturatedFat 1 g, ServingSize 1 3/4 Cups, Sodium 690 mg, Sugar 9 g

SLOW COOKED ITALIAN STEW (CROCK POT)

Slow Cooked Italian Stew (Crock Pot) image

Have always been a fan of slow cooked meals and with my new crock pot, I'm equiped to try some new ones. The original recipe comes from "The Slow Cooker Bible" and includes my intended modifications. As I have not yet tried this dish, feedback is especially welcome.

Provided by justcallmetoni

Categories Stew

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 large yellow onion, thinly sliced
2 carrots, thinly sliced
1 (9 ounce) package cooked spicy chicken sausage, sliced
1 (8 -10 ounce) boneless skinless chicken breasts, cut into 3/4 inch cubes
1 green pepper, seeded and vertically cut into 1/2 inch thick slices
1 large zucchini, halved and cut into 3/8 inch thick pieces
1 1/2 cups fat free chicken broth (can use bouillon and water)
2 (14 1/2 ounce) cans Italian stewed tomatoes
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried oregano
1 garlic clove, finely minced
1 (14 1/2 ounce) can cannellini beans, rinsed and drained (use another white bean if desired)
2 tablespoons fresh basil, chopped

Steps:

Coat slow cooker with a light layer of cooking spray.
Add carrots and onions. Top with chicken cubes and chicken sausage. Top with peppers and zucchini.
Mix together the tomatoes, broth, rosemary, garlic and oregano. Pour on top of ingredients in the crock pot.
Cook on high for 3 to 4 hours or low for 6 to 7 hours. Vegetables should be tender and chicken cooked but not falling apart.
Turn cooker to high and stir in cannellini beans and re-cover slow cooker. Cook and additional 10 to 15 minutes until beans are heated through.
Ladle stew into bowls and garnish with basil.

SLOW-COOKER ITALIAN CHICKEN

Slow-Cooker Italian Chicken image

My father used to love it when I made this slow-cooker Italian chicken. Since it includes a flavorful tomato sauce, it's especially good served over pasta or rice. —Deanna D'Auria, Banning, California

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
1 cup reduced-sodium chicken broth
1 cup stewed tomatoes, cut up
1/2 cup tomato sauce
1 small green pepper, chopped
1 tablespoon chopped green onion
1 garlic clove, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
2 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked pasta
Shaved Parmesan cheese, optional

Steps:

Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.

Nutrition Facts : Calories 230 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 900mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.

CROCK POT ITALIAN CHICKEN

Crock Pot Italian Chicken image

WONDERFUL FLAVOR!!! A meal-in-one dinner...just add some crusty bread. Cooks while you are at work or away shopping. Serve over pasta noodles. Easy preparation.

Provided by Seasoned Cook

Categories Stew

Time 7h10m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

2 chicken breasts, cut in pieces
1/2 teaspoon salt
1/2 cup flour
1/4 cup oil
2 carrots, sliced
2 yellow squash, sliced
1 medium onion, chopped
1 celery rib, chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon italian seasoning
1/2 teaspoon garlic powder
1 (21 ounce) jar spaghetti sauce
1/2 cup water
1/4 cup parmesan cheese

Steps:

Cut chicken breasts into 2 inch pieces. Salt and flour pieces. Lightly brown in oil.
Place chopped vegetables in crock pot. Place chicken pieces on top.
Mix spaghetti sauce with water, worcestershire sauce, italian seasoning and garlic powder. Pour mixture over all.
Turn crock pot on low for 6 to 8 hours. (or you may start on high for first hour and then low for 3 to 4 hours).
Serve over choice of pasta noodles and sprinkle parmesan cheese on top.
Enjoy!

Nutrition Facts : Calories 886.5, Fat 49.8, SaturatedFat 10.9, Cholesterol 107, Sodium 1631.7, Carbohydrate 65.3, Fiber 10, Sugar 25.2, Protein 45

CROCK POT CREAMY ITALIAN CHICKEN

Crock Pot Creamy Italian Chicken image

Make and share this Crock Pot Creamy Italian Chicken recipe from Food.com.

Provided by Millereg

Categories Stew

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 boneless skinless chicken breasts, halved
1 (1 1/4 ounce) envelope dried Italian salad dressing mix
2 ounces water
8 ounces cream cheese, softened
1 (10 1/2 ounce) can reduced-sodium cream of chicken soup, undiluted (or regular soup)
1 (4 ounce) can mushroom stems and pieces, drained
hot cooked rice or pasta

Steps:

Place the chicken breast halves in the crock pot.
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
Cover and cook on low for 3 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken.
Cook 1 hour more or until chicken is cooked through.
Serve over hot cooked rice or pasta.

Nutrition Facts : Calories 345.5, Fat 22.7, SaturatedFat 11.7, Cholesterol 138, Sodium 603.4, Carbohydrate 5.7, Fiber 1.6, Sugar 3.4, Protein 29.7