Italian Chicken Stew Recipe

Ingredients <br>- 12 Tyson® Boneless, Skinless Chicken Thighs <br>- 2 (14.5 ounce) cans diced tomatoes with Italian herbs <br>- 2 cups cubed zucchini squash <br>- 1 cup fresh pearl onions, peeled <br>- 1 cup fresh baby carrots <br>- 2 tablespoons tomato paste <br>- 2 cloves garlic, minced <br>- 1 tablespoon white sugar <br>- 1/2 teaspoon crushed red pepper flakes <br>- 1/2 teaspoon salt <br>- Hot baked potatoes or pasta <br><p></p>Directions <br>step 1: PREP: CLEAN: Wash hands. Cut chicken into 1-inch pieces. Combine all ingredients in large slow cooker; mix well. CLEAN: Wash hands. <br>step 2: COOK: Cook on low setting at least 6 hours or until internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F.) <br>step 3: SERVE: Serve over pasta or baked potatoes, if desired. <br>step 4: CHILL: Refrigerate leftovers immediately. <br>

Ingredients
- 12 Tyson® Boneless, Skinless Chicken Thighs
- 2 (14.5 ounce) cans diced tomatoes with Italian herbs
- 2 cups cubed zucchini squash
- 1 cup fresh pearl onions, peeled
- 1 cup fresh baby carrots
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- 1 tablespoon white sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- Hot baked potatoes or pasta

Directions
step 1: PREP: CLEAN: Wash hands. Cut chicken into 1-inch pieces. Combine all ingredients in large slow cooker; mix well. CLEAN: Wash hands.
step 2: COOK: Cook on low setting at least 6 hours or until internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F.)
step 3: SERVE: Serve over pasta or baked potatoes, if desired.
step 4: CHILL: Refrigerate leftovers immediately.

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