• 4 boneless skinless chicken breast halves, cut into 1 1/2" pieces
• 1 can Cannellini Beans ( I couldn't find these on the shelf and just substituted white beans)
• 1 can kidney beans
• 1 14 oz. can of diced tomatoes undrained
• 1 C. chopped celery
• 1 C. sliced carrots
• 2 small garlic cloves coarsely chopped
• 1 C. water
• 1/2 C. dry red wine
• 3 Tbs. tomato paste
• 1 Tbs. sugar
• 1 1/2 tsp. dried Italian Seasonings

In a 4 qt. Crock pot combine chicken, beans, tomatoes, celery, carrots and garlic; mix well. In medium bowl, combine all remaining ingredients; mix well. Pour over chicken and vegetables; mix well. Cover and cook on low setting for 8-10 hours or on high for 5-6, or till vegetables are tender.