Italian Chicken With White Beans

"I'm making this tonight-posted for the nutrition info. From the Sonoma Diet. The original recipe calls for cannellini, but I have Great Northern so that's what I'm using."
 
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photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
Ready In:
23mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Instructions.
  • In a 3 1/2- or 4-quart slow cooker combine onion, carrots, celery, and garlic. Add chicken; season with salt and pepper. In a medium bowl stir together tomatoes, chicken broth, wine, and Italian seasoning. Pour over mixture in cooker. I'll bet you could make this with dry beans also, adding them here and maybe increasing the broth a little.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours. Turn off cooker and stir in beans. Cover and let stand for 10 minutes.Unless, of course, you added dry beans at the beginning-then skip this step.
  • Using a slotted spoon, move chicken and vegetables to a serving dish, saving the cooking liquid. Drizzle chicken and vegetables with cooking liquid until moist. Top with Parmesan cheese.

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Reviews

  1. Sorry, we did not like this at all. I know it is a "diet" recipe but will not make this again. It was the most tasteless meal I have every cooked.
     
  2. Made the recipe almost exactly as written, however I used bone-in chicken thighs and canned canneloni beans. The thighs were partially frozen when I put them in. I set the crockpot timer for 6 1/2 hours, added the beans, and voila, a fabulous (and easy) dinner. We served mashed potatoes on the side along with crusty french rolls. My parents and my 3-year old son loved it and asked me to add it to my regular rotation.
     
  3. I had 3 boneless, skinless chicken breasts and I cut them into strips to ensure chicken in each bite. I didn't have any cannellini beans, so I substituted chick peas. I also started late in the afternoon and did not have time to use the crock pot, so I made this on the stove top. I also crushed a 1/4 cup of the chick peas to thicken the sauce. This is a very tasty recipe that I served over rice. I thought that the parmesan cheese elevated the taste. Thanks so for posting this simple recipe.
     
  4. My family loved this recipe. I used bone-in chicken thighs, all skin and fat removed. Also added about a teaspoon of dried rosemary - made my house smell yummy all day while it was cooking and added a nice flavor. Served it over instant herb/butter flavor mashed potatoes one night, over rice another time, and my family definitely liked it over the potatoes better. Will keep this recipe in my regular rotation for sure!
     
  5. This was very yummy! I also used GN beans. I made this for 2 people, using diced chicken breast pieces, because I had them already cut up. I also used more diced tomatoes, more garlic (yum!), and a bit more Italian seasoning-- we like heavy flavoring. We thought this tasted a bit like minestrone soup. I served it over crunch garlic toast with lots of the "juice" to soak the bread. Thanks greengirl!
     
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RECIPE SUBMITTED BY

I'm married, with an awesome husband and 2 cats and 2 dogs. No kids yet-the animals are quite wnough responsibility for me! We love hiking and backpacking-I'm going to try eventually to get some more backpacking recipes on 'zaar. Also, I like gardening-my vegetable garden is slowly but surely consuming my entire yard.
 
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