Made some changes to suit our tastes. No sugar, but 1TB of dried Basil. Before adding the chicken to the pot I dusted it with flour, salt, pepper, thyme and smoked paprika. Seared quickly to get a "crust". Added Andouille and Mild Italian Sausage. Deglazed with wine and added to tomatoes. Added, left over, cooked pasta 1/2 hr before serving. Cooked on High for 3 hrs, then finished on medium for 4hrs. Turned to low for last 1/2 hr. Also made this, chicken and sausage, but no tomatoes. Used 1 large can of Cream of Chicken Soup and Yukon Gold potatoes. It is a HIT always!

Made a few changes. No sugar, but dried basil. Dusted the chicken pieces with flour, salt, pepper, smoked paprika, thyme. Sauteed on high, so a "crust" formed. Also added Andouille and Mild Italian Sausage. Added some (left over) cooked pasta. What a hit! Next time made basically same recipe but instead of tomatoes added 1 large can of Cream of chicken Soup and Yukon potatoes and Bay Leaf. Cooked both "stews" 3hrs on High, then 4 on low. Served with salad.

I mistakenly made a double batch when I first tried this recipe. I cut the chicken into 1-in pieces and cooked the stew on low for 8 hrs. The chicken was quite dry and tasteless. The beans had started to disintegrate after cooking so long. The overall taste was bland and disappointing. We ate one serving each and threw the rest out. This recipe looks good but is very disappointing.