Author Angela Litzinger at test.angelaskitchen.com
8oz.kielbasahalved lenghtwise and cut into 1/2-inch pieces (be sure GFCF, nitrate free prefered)
1/2 to 1tablespoonsolive oil
20ozpkg bonelessskinless chicken thighs, cut into 1-inch chunks
1 1/2cupsbaby carrotsor enough carrots to equal, cut into 1/2-inch chunks
1green or red peppercut into 1/2-inch pieces
215-oz. cans Cannellini beans, drained & rinsed
1can14.5 oz Italian style tomatoes
1/2cupdry white wine
1/4teaspoonground black pepper
1/8teaspoonground red pepper
2tablespoonssnipped fresh parsley
2cupsfresh packed spinachchopped
Heat the oil in a large skillet; add the sausage pieces and sauté 1-2 minutes, just to release a little of the fat.
Add the chicken and sauté another 1-2 minutes until lightly colored. Chicken into the slow cooker.
Add the carrots, peppers, onions and garlic to the pan, pour in 1/2 cup of the chicken broth and cook for 2 minutes, scraping the bottom. Remove from the heat and put into slow cooker with chicken and sausage. Stir in the beans and undrained tomatoes.
In a separate bowl combine the rest of the chicken broth, white wine, thyme and red pepper. Pour into the slow cooker.
Cover and cook on low for 7 to 8 hours or on high 3-1/2 to 4 hours.
Just before serving, stir in fresh parsley and spinach.
Serve with some crusty gluten free bread and a green salad.