Servings: 8 Hands on: 15 minutes Total Time: 5 to 7 hours
- 2 pounds bone-in skinless chicken thighs
- 1 1/2 tsp. Italian seasoning
- 3/4 tsp. garlic powder
- 1/4 tsp. coarse salt
- 1/4 tsp. pepper
- 1 large thinly sliced onion
- 1 (14.5-oz) can diced tomatoes, lightly drained
- 1 cup fat-free chicken broth
- 2 tbsp. quick-cooking tapioca
- 2 (15 oz) cans rinsed cannellini beans
- 1/2 cup rinsed sliced black olives
- 1/2 cup fresh basil torn into small pieces
Place chicken in a 4-quart or larger slow cooker and sprinkle with Italian seasoning, garlic powder, salt and pepper. Scatter onion over chicken. Stir together tomatoes, broth and tapioca; pour over onions. Cover and cook on high 4 1/2 hours or on low 6 1/2 hours. Stir in beans and olives; cook 30 more minutes on low. Stir in basil and serve.
251 Calories per serving.
This makes a stew style dish. My 1-year old can't get enough of this one. It sounds real dull but it has so much flavor. I may add an extra can of tomatoes to this one next time.