Ingredients
- 20 ounces chicken breast, cut into bite-sized pieces
- 2 zucchini, sliced
- 2 green onions, sliced
- 3 cloves of garlic, minced
- 2 teaspoons Italian seasoning
- 2 teaspoons chicken stock concentrate or chicken bouillon powder
- 8 ounces tomato sauce
- 15 ounces pinto beans, drained and rinsed
- 15 ounces Italian-style diced tomatoes
- 2 stalks of celery, chopped
- 2 carrots, sliced
- 2 ears of corn on the cob, cut into slices
- 1 jalapeno pepper, seeded and diced (optional, for heat)
- Salt and black pepper to taste
- 1 cup water or chicken broth
- Fresh parsley, chopped (for garnish)
How to Make
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Step 1: In a slow cooker, combine the chicken breast, zucchini, green onions, minced garlic, Italian seasoning, chicken stock concentrate (or chicken bouillon powder), tomato sauce, pinto beans, diced tomatoes, celery, carrots, corn slices, and jalapeno pepper (if using).
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Step 2: Stir well to mix all the ingredients together.
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Step 3: Season with salt and black pepper to taste.
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Step 4: Pour in 1 cup of water or chicken broth to provide sufficient liquid for the stew.
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Step 5: Cover the slow cooker with a lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
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Step 6: Stir the stew occasionally during the cooking process to ensure even cooking and to distribute the flavors.
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Step 7: Once cooked, taste and adjust the seasoning if needed.
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Step 8: Serve the Italian chicken stew hot, garnished with fresh chopped parsley.
We hope you enjoy this recipe!
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