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
Preparation
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.
