Storm the Cassoulet

Crock Pot Italian Chicken Stew

on October 7, 2013

(From Dyan G.)

Ingredients:

2 pounds of boneless, skinless chicken thighs

1.5 teaspoons of dried Italian seasoning

3/4 teaspoon of garlic salt

1/4 teaspoon of black pepper

1 large onion, thinly sliced

1 can (14.5 ounces) diced tomatoes

1 cup reduced-sodium chicken broth

2 tablespoons quick-cooking tapioca

1 can (15 ounces) cannellini beans, drained and rinsed

1/2 cup sliced black-pitted olives

1/2 cup fresh basil, torn into small pieces

Method:

Coat slow cooker with non-stick cooking spray.

Place chicken thighs in slow cooker and season with Italian seasoning, garlic salt, and black pepper.

Scatter onion over chicken.  Stir together tomatoes, chicken broth and tapioca: pour over onions.

Cover and cook on HIGH for 5.5 hours, or LOW for 7.5 hours.  Stir in beans and olives and cook an additional 30 minutes on high.

To serve, stir in basil and spoon over Pillsbury Grand biscuits or rice.

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