Lots of soups and hearty recipes going on these days for my blog and of course for my enjoyment. This dish I made is actually a stew, or is it? This brings up the conundrum of soup vs. stew. I did look this up just to make sure I was on the right track. My own thought was around thickness. A stew tends to be more hearty and thick and soup can be more of a thin broth – I was right. I did however find a couple of other facts. A stew is only served hot, whereas a soup can be served hot or cold. Stews also tend to be slow cooked while soups can be prepared fairly quickly. And there is your soup vs. stew lesson for today!
My dish today is definitely a stew and a slow cooked one at that. Thick, tasty, hearty and calorie light! How good is that? Actually, I had this stew three nights in a row and it is very good indeed.
Slow Cooker Italian Chicken Stew
Adapted from a recipe in the Fix it and Forget it Cookbook
2 boneless, skinless chicken breasts cut in to cubes (uncooked)
1 15.5oz can of cannellini beans, drained and rinsed
1 15.5 oz can of kidney beans, drained and rinsed
1 14.5 oz can diced tomatoes with juice
1 cup chopped celery
1 cup sliced carrots
1 small garlic clove, crushed
1 1/2 cups of Chicken Broth
1/2 cup red cooking wine
3 tablespoons tomato paste
1 tablespoon sugar
1/2 teaspoon basil
1/2 teaspoon oregano
Salt & ground pepper to taste
Combine chicken, cannellini beans, kidney beans, tomatoes, celery, carrots and garlic in slow cook and mix well.
In a medium bowl, combine all remaining ingredients and mix well. Pour over chicken and vegetables and mix thoroughly.
Cover and cook on high for 3 hours or low for 5-6 hours if you want to leave it for the day. My slow cooker Betty often gets alone to do her magic.
Serve with fresh, crusty Italian bread.