INGREDIENTS: (7qt slow cooker)
3 chicken breasts, sliced in half
1/2 a red onion, sliced
small white onion, sliced
minced garlic (big glob of it
12-16oz fresh mushrooms, sliced
1 zucchini, peeled/ chopped
squash, chopped (I used half a leftover squash)
red & yellow bell pepper, chopped (I used half of each)
14.5 oz can diced tomatoes (not drained)
1 can cannellini beans, rinsed
8c chicken broth (I made from jar of ckn soup base)
3 T tomato paste (I used pasta sauce bc I was out of paste)
dash of pinot noir wine
16oz potato gnocchi pasta
8oz shredded "Italian" cheese
1 basil leaf, fresh parsley, chopped
other desired seasonings (oregano, etc)
DIRECTIONS:
Place raw chicken in bottom of slow cooker.
Add in the onions & garlic.
Add in everything else except for the gnocchi, cheese, and parsley.
Cook on low for ~8 hours.
Cook the pasta as directed, add into the soup. Also stir in parsley & cheese.
note: we thought the gnocchi was super-bland. Next time going to use shell or ditalini pasta instead.
Also the original recipe called for prosciutto. I decided to not use it bc why waste delicious, expensive prosciutto on a stew in which you wouldn't even taste it.
more photos:
