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Italian Chicken Stew




Source of Recipe


Internet


List of Ingredients




12 Boneless, Skinless Chicken Thighs
2 cans (14.5 oz.) 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, minced
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
Hot baked potatoes or pasta


Recipe



CLEAN: Wash hands. Rinse chicken with cold water and pat dry with paper towels. Cut chicken into 1-inch pieces.

Combine all ingredients in large crockpot; mix well. Cook; Cook on low setting at least 6 hours. Clean: Wash hands. (Insert an instant-read thermometer into the thickest part of the chicken. Internal temperature should read 180 degrees F). Serve; 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.