Ingredients
1/2 pound bulk Italian sausage1 teaspoon olive oil1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 can (28 ounces) crushed tomatoes1 can (28 ounces) diced tomatoes, undrained1 can (15 ounces) cannellini beans, rinsed and drained2 celery ribs, chopped1 cup chopped onion1 small sweet red pepper, chopped1/2 cup dry red wine or chicken broth2 tablespoons chili powder2 teaspoons dried oregano2 teaspoons minced garlic1 teaspoon dried thyme1 medium zucchini, diced1 cup sliced fresh mushrooms1/4 cup minced fresh parsleyShredded Italian cheese blend, optional
Preparation
In a large skillet, cook sausage in oil over medium heat until no longer pink; drain.
Transfer to a 5-qt. slow cooker. Stir in the chicken, tomatoes, beans, celery, onion, red pepper, wine or broth, chili powder, oregano, garlic and thyme. Cover and cook on low for 6 hours or until chicken is no longer pink.
Stir in the zucchini and mushrooms. Cover and cook on high for 45 minutes or until vegetables are tender. Sprinkle with parsley. Serve with cheese if desired.
