Source: dLife

Chicken thighs made with Italian seasoning topped with white beans.

Servings

1 cup fresh chopped onion
1 cup chopped carrots
0.5 cup fresh chopped celery
3 medium garlic cloves , minced
2 lb chicken thighs (boneless)
0.25 tsp salt
0.12 tsp black pepper
14.5 oz canned unsalted diced tomatoes
0.5 cup white wine (dry)
1.5 tsp italian seasoning , crushed
15 oz Beans, cannellini/white kidney, unsalted, canned , rinsed and drained
0.5 cup grated Parmesan cheese

1 In a 3 1/2- or 4-quart slow cooker combine onion, carrots, celery, and garlic. Add chicken; sprinkle with salt and pepper. Combine in a medium bowl the undrained tomatoes, chicken broth, wine, and Italian seasoning. Pour over mixture in cooker.
2 Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Turn off cooker. Stir beans into chicken mixture in cooker. Cover and let stand for 10 minutes.
3 With a slotted spoon, transfer chicken and vegetables to serving bowls, reserving cooking liquid. Drizzle chicken and vegetables with enough of the liquid to moisten. Sprinkle each serving with Parmesan cheese.

The creamy richness of white kidney beans brings out the best flavoring for your chicken.