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Recipe: Crock Pot Italian Chicken Stew

Main Dishes - Chicken, Poultry
CROCK POT ITALIAN CHICKEN STEW

12 Tyson boneless, skinless chicken thighs, cut into 1-inch pieces
2 cans (14.5 oz each) diced tomatoes with Italian herbs
2 cups cubed zucchini squash
1 cup fresh pearl onions, peeled
1 cup fresh baby carrots
2 Tbsp tomato paste
2 cloves garlic, minced
1 Tbsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
4 cups cooked pasta (to serve)

Combine all ingredients except pasta in large crock pot; mix well.

Cook on low setting at least 6 hours or until internal juices of chicken run clear.

For 4 servings, serve half of stew (about 4 1/2 cups) over 4 cups (8 oz uncooked) hot cooked pasta. Serve with mixed green salad and soft breadsticks, if desired.

Freeze remaining half of stew in tightly sealed non-metallic container or freezer bag. Serve reheated stew over 4 cups hot cooked pasta.

Servings: 8
MsgID: 117274
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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