Crockpot Tuscan White Bean Chicken Stew

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.

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.

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.

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.