Crock Pot Stew Recipe:
Italian Chicken Stew
An Italian recipe for chicken stew slow cooked in your trusty old crock pot.
12 fresh boneless, skinless chicken thighs
1 (14 1/2-oz) can diced tomatoes with Italian herbs
2 cups cubed zucchini squash
1 cup fresh pearl onions, peeled
1 cup fresh baby carrots
2 tablespoons tomato paste
2 cloves garlic, peeled and minced
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt4 baked potatoes (or 8 oz. pasta)
Wash hands. Rinse chicken with cold water and pat dry with paper towels. Cut chicken into 1-inch pieces. Combine all ingredients except baked potatoes in large crock pot; mix well.
Cook on low setting at least 6 hours.
Wash hands. (Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F).
Serve half of stew (about 4 1/2 cups) over 4 baked potatoes or 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 nonmetallic container or freezer bag. Refrigerate leftovers immediately.
Enjoy this crock pot stew recipe.
Click Here to share this page with your friends, website visitors, ezine readers, social followers and other online contacts.Disclaimer: Throughout this website, statements are made pertaining to the properties and/or functions of food and/or nutritional products. These statements have not been evaluated by the Food and Drug Administration and these materials and products are not intended to diagnose, treat, cure or prevent any disease.
Health & Beyond Online
P.O. Box 755
Earl, NC 28038-0755Contact Us
License, Terms of Use, and Privacy PolicyClick here for Other Chet Day Websites
H&B Online and Content © 1993-2009 by Chet Day
