Ingredients
- 1 Tbsp olive oil
- 2 lbs skinless, boneless chicken thighs, cut into 1-inch pieces
- 2 14 oz. cans reduced sodium chicken broth
- 1 14-1/2 oz. cans diced tomatoes with basil, oregano and garlic, undrained
- 1 15-19 oz. can white kidney beans (cannellini beans), rinsed and drained
- 1/2 tsp finely shredded lemon peel
- 2 Tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning, crushed
- 1/4 tsp salt
- 1-1/2 cups chopped zucchine
- 2 cups chopped fresh spinach
Details
Servings 8
Preparation
Step 1
Night before prep:
1. Cut chicken thighs into pieces, place ina container, cover and refrigerate
2. Chop zucchine and fresh spinach, place in a covered container and refrigerate
Preparation:
1. In a large skillet heat olive over meadium high heat. Brown chicken, half at a time, in hot oil. Drain off fat.
2. In a 5-6 qt. slow cooker combine chicken broth, undrained tomatoes, beans, lemon peel, lemon juice, garlic, Italian seasoning and salt.
3. Cover and cook on low heat setting for 5-6 hours or on high heat for 2-1/2 to 3 hours.
4. If using low heat setting, turn to the high heat setting. Stir in zucchini. Cover and cook about 15 minutes more or until zucchini is tender. Stir in spinach.
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