Italian Chicken Chili

• 1/2 pound bulk Italian sausage
• 1 teaspoon olive oil
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (28 ounces) crushed tomatoes
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 2 celery ribs, chopped
• 1 cup chopped onion
• 1 small sweet red pepper, chopped
• 1/2 cup dry red wine or chicken broth
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 medium zucchini, diced
• 1 cup sliced fresh mushrooms
• 1/4 cup minced fresh parsley
• Shredded Italian cheese blend, optional

1. In a large skillet, cook sausage in oil over medium heat until no longer pink; drain.
2. 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.
3. 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.

italian sausage, olive oil, chicken breasts, tomatoes, tomatoes, cannellini beans, celery, onion, sweet red pepper, red wine, chili powder, oregano, garlic, thyme, zucchini, mushrooms, fresh parsley, italian cheese blend

Taken from www.tasteofhome.com/recipes/italian-chicken-chili/ (may not work)