Italian Chicken Stew ( CROCKPOT)

ITALIAN CHICKEN STEW 2 uncooked bon/skinless chicken breasts, cut into 1 1/2 inch pieces 19oz can cannellini beans, drained and rinsed 15 1/2 oz can kidney beans, drained & rinsed 14.5oz can of low sodium diced tomatoes, undrained 1 cup celery, chopped 1 cup carrots, sliced 2 small cloves, coarsely chopped 1 cup water 1/2 cup dry red wine or low fat chicken stock 3 Tbs tomato paste ( I added a bit more) 2 packets of splenda, it calls for 1 TBS of sugar but I did splenda 1 1/2 tsp dried italian seasoning combine chicken, beans,tomatoes,celery,carrots, and garlic in cooker. mix well In a bowel mix all remaining ingredients, mix well Cover and cook on low for 5-6 hrs or 3 hrs on high This was awesome and the whole family loved it. STATS PER SER: 340 cal 25 from fat 2.5 ttl fat 1460 mg sodium 53 carbs 12 sugars ( but that is when using reg sugar) 29 protien