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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 whole(s) onion chopped |
2 clove(s) garlic crushed |
1 can(s) diced tomatoes drained |
1-1/2 cup(s) chicken broth low sodium |
1 cup(s) white wine |
2 pound(s) chicken thighs skin and excess fat removed |
1 pound(s) boneless pork shoulder trimmed and cut into 1-inch pieces |
1 tablespoon(s) tomato paste |
2 sprig(s) fresh thyme |
1 bay leaf |
1 cup(s) bread crumbs |
2 can(s) cannellini beans drained and rinsed |
1/2 pound(s) kielbasa halved lengthwise and cut into 1/2-inch slices |
1/2 teaspoon(s) fresh thyme chopped |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) black pepper |
Directions:
1. In a 5- to 6-quart slow cooker, combine onion, garlic, tomatoes, broth, wine, chicken, pork, tomato paste, thyme sprigs and bay leaf. Cook on HIGH for 4 hours or LOW for 7 1/2 hours.
2. Stir in 3/4 cup of the bread crumbs, the beans, kielbasa, chopped thyme, salt and pepper; remove thyme sprigs and bay leaf and discard. Sprinkle each serving with 1/2 tbsp bread crumbs and serve.
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