Crockpot Tuscan White Bean Chicken Stew

• 2 Tablespoons Oil, Divided
• 1 Red Onion, Chopped
• 1 Yellow Onion, Chopped
• 3 cloves Garlic, Sliced
• 3 Medium Carrots Cut Into Bite-sized Chunks
• 2 Red Peppers Cut Into Bite-sized Chunks
• 1 Green Pepper Cut Into Bite-sized Chunks
• 3 stalks (medium) Celery, Sliced
• 8 Boneless Chicken Thighs
• 1/3 cups White Wine, Or Additional Extra Chicken Broth
• 1 can (28 Oz. Size) Fire Roasted Tomatoes In Juice
• 2 cups Chicken Broth
• 2 sprigs Rosemary
• 2 sprigs Thyme
• 2 Bay Leaves
• 1 teaspoon Salt
• 1 teaspoon Ground Paprika
• Black Pepper
• 1-1/2 pound Waxy Potatoes, Peeled And Cut Into Chunks

1. Heat 1 tablespoon of the oil over medium-high heat in a large Dutch oven. Add both onions and cook for 1 minute. Add garlic and cook for another minute. Add carrots, peppers and celery and cook until starting to brown and soften, about 5 minutes. Stir from time to time. Transfer vegetables to a 5-quart crockpot.
2. Bring the Dutch oven back up to medium-high heat. Add remaining tablespoon of oil and brown the chicken on all sides. Remove and place in the crockpot on top of the vegetables.
3. Pour wine (if using, otherwise use the extra chicken broth) into the hot Dutch oven. Scrape browned bits from the bottom of the pot. Bring wine to a boil and cook until it is almost evaporated, about 1-2 minutes. Add tomatoes and chicken broth and bring to a boil. Take off heat and cool for a few minutes.
4. Very carefully ladle hot liquid into the crockpot (heating the liquid will help the crock to reach a safe temperature faster). Add remaining ingredients, including potatoes, and close the lid. Cook on low for 6-8 hours or on high for 4 hours.

oil, red onion, yellow onion, garlic, carrots, red peppers, green pepper, stalks, chicken thighs, white wine, tomatoes, chicken broth, rosemary, thyme, bay leaves, salt, ground paprika, black pepper, potatoes

Taken from tastykitchen.com/recipes/soups/crockpot-tuscan-white-bean-chicken-stew/ (may not work)