Chicken and Cannelloni bean Stew

Barbara Mayo


Great for this time of the year! Wonderful Tuscany flavors and really warms you up! Can be served over pasta for a second meal. Also can be done just before bed and finished the next morning. Great for moms on the go and good enough to serve to company!


★★★★★ 1 vote

20 Min
3 Hr


  • 1 large
    roasted chicken from deli or grocery remove skin and all meat
  • 1/2 large
    red onion chopped
  • 1 jar(s)
    12 oz. of roasted red peppers with juice chopped
  • 1 c
    pitted calamatta olives rough chopped
  • 2 Tbsp
    capers drained
  • 2 clove
    garlic finely chopped
  • 2 tsp
    dried basil leaves (rubbed in palm of hand to release flavor)
  • 1 c
    portabella mushrooms chopped
  • 1 jar(s)
    6 oz. drained artichokes rough chopped
  • 2 Tbsp
    balsamic vinegar
  • 2 c
    chicken broth(i use roasted chicken broth but regular will do)
  • 2 can(s)
    14 1/2 oz. each can fire roasted tomatoes
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    ground black pepper
  • 1 c
    white wine(can be omited just add 1 cup chicken broth in place)
  • 2 can(s)
    12 oz. each can cannelloni beans

  • 1 c
    shaved or shredded good!parmesan cheese
  • 10
    fresh basil leaves

  • 1
    fresh french baguette sliced into 20 slices
  • 1/4 c
    extra virigin olive oil
  • 1 c
    fresh shaved or shredded parmesan cheese

How to Make Chicken and Cannelloni bean Stew


  1. Turn crock pot on to high place all ingredients except chicken, wine and beans in crock pot in order as listed above stir to mix cover with lid and cook on high for 1 hour.
  2. Then add chicken and skin cook for 1 hour with top on then remove skin.
  3. Last ½ hour stir in white wine and drained cannelloni beans return lid to cook last ½ hour. Turn to warm after cooking is complete.
  4. Place ladle of stew in bowl top with Parmesan cheese and a few basil leaves!
    This is one pot and easy and hearty great with good crusty baguette and glass of white wine.
  5. Place sliced bread on a cookie sheet and drizzle with olive oil then sprinkle generous amount of parmesan cheese on top. Place in oven on toasting setting for 2-3 minutes or on 375 degrees for 4-6 minutes just watch you want the edges brown and cheese bubbly!

Printable Recipe Card

About Chicken and Cannelloni bean Stew

Course/Dish: Chicken
Other Tags: Quick & Easy Healthy
Hashtags: #Yummy #stew

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