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Wednesday, December 6, 2017

Slow and Easy, Italian Style

Janet Groene's 
Slow Cooker Italian Chicken with Fake Fennel

    Don't stew over cooking and serving times. Forget this easy dish in your slow cooker on High for 3 hours or Low for 6 hours. Be generous with affordable, healthful celery and add fennel seed to give it that irresistible Italian flavor.
     You decide what constitutes a "portion" of chicken and whether it's boneless or bone-in, white or dark, skin on or skinless.

6 portions chicken OR
1 1/2 pounds bite-size pieces of skinless, boneless chicken
Salt, pepper
2 teaspoons fennel seeds
Small green sweet pepper, seeded and diced
5 or 6 larges celery ribs, cut in bite size
Medium onion, peeled and diced
1 tablespoon minced garlic
1 teaspoon mixed Italian seasoning
8-ounce can of tomato sauce
14.5-ounce can of diced tomatoes
15-ounce can of white kidney beans (cannellini)
Minced Italian parsley
Parmesan cheese

    Spray the cooker insert with nonstick spray and arrange chicken in an even layer. Sprinkle with salt, pepper and fennel seeds. Pile on remaining ingredients, cover and cook 3 hours on High or 6 hours on Low. Sprinkle with parsley and/or Parmesan. Serve in shallow soup bowls with chunks of Italian bread to dunk in the juices. Serves 6. 

See more of Janet Groene's RV-ready recipes at

1 comment:

Hotpepper gyrl said...

I can't wait to try This in my electric pressure cooker. Thank you for sharing.

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