slow cooking
During the colder months my slow cooker has a constant presence in my kitchen. These days with working from home 100%, I have lots of soups and hearty healthy recipes happening, which I can then enjoy throughout my busy zoom-filled work week!
Servings
6
Ready In:
5-6 hours
Good For:
Lunch, Dinner or late evening Supper
Inroduction
About this Recipe
Adapted from the Fix It and Forget It Cookbook
This particular dish I have made a few times 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.
Ingredients
-
2 boneless, skinless chicken breasts cut in to cubes (uncooked)
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1 15.5oz can of cannellini beans, drained and rinsed
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1 15.5 oz can of kidney beans, drained and rinsed
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1 14.5 oz can diced tomatoes with juice
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1 cup chopped celery
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1 cup sliced carrots
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1 small garlic clove, crushed
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1 1/2 cups of Chicken Broth
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1/2 cup red cooking wine
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3 tablespoons tomato paste
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1/2 teaspoon basil
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1/2 teaspoon oregano
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Salt & ground pepper to taste
Combine chicken, cannellini beans, kidney beans, tomatoes, celery, carrots and garlic in a slow cooker (crockpot) and mix well.
In a medium bowl, combine all remaining ingredients and mix well. Pour over chicken and vegetables and mix thoroughly.
Cover; cook on low setting for 8 to 10 hours or on high setting for 5 to 6 hours or until vegetables are tender.
