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Chicken & Bean Stew

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 by 7 people
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Makes: 6  servings Prep 15 mins Slow Cook 5 hrs 30 mins  (low) or 3.5 hours (high)
Chicken & Bean Stew
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)158
  • Fat, total(g)4
  • chol.(mg)74
  • sat. fat(g)1
  • carb.(g)12
  • fiber(g)3
  • pro.(g)17
  • sodium(mg)588

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 1 pound  boneless, skinless chicken thighs, trimmed
  • 1 large onion, sliced
  • 1 can (14.5 ounces) diced tomatoes with pepper, celery and onions (such as Hunt's), drained
  • 3/4 cup  low-sodium chicken broth
  • 1/8 teaspoon  cayenne pepper
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 3/4 cup  frozen corn
  • 3/4 cup  frozen lima beans
  • 1 tablespoon  Dijon mustard
  • 4 cups  prepared mashed potatoes (optional)

Directions

1. Stir together chicken, onion, tomatoes, broth, cayenne and 1/4 teaspoon each salt and pepper in slow cooker bowl. Cover and cook

2. on HIGH for 3 hours or LOW for 5 hours.

3. Remove chicken from slow cooker and cut into 1-inch pieces. Return chicken to slow cooker and stir in remaining 1/4 teaspoon each salt and pepper, frozen corn and lima beans (no need to thaw) and the mustard. Cook 30 minutes more.

4. Serve with mashed potatoes, if desired.

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