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Italian Chicken Stew

Yield Makes 4 to 5 servings
Warm up on chilly nights with a little taste of Italy.


  • 3 to 4 boneless, skinless chicken breasts
  • 2 48-oz. cans stewed tomatoes
  • 1 20-oz. pkg. frozen Italian vegetables
  • 1 clove garlic, minced
  • 1 16-oz. pkg. rigatoni pasta, uncooked
  • Garnish: shredded mozzarella cheese, grated Parmesan cheese

How to Make It

  1. Place chicken, tomatoes, vegetables and garlic in a slow cooker. Cover and cook on low setting for 4 to 5 hours. About 35 minutes before cooking is complete, top stew with uncooked pasta; do not stir. Cover and finish cooking. Pasta will thicken the stew as it cooks. Garnish portions with cheeses.

101 Slow-Cooker Recipes