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Chicken & Bean Stew

Chicken & Bean Stew

Nutrition Facts
  • cal. (kcal) 158
Chicken & Bean Stew
  • Makes: 6 servings
  • Prep: 15 mins
  • Slow Cook: 5 hrs 30 mins (low) or 3.5 hours (high)
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by 8 people

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.

Nutrition Information for Chicken & Bean Stew

Servings Per Recipe: 6
PER SERVING: 158 cal., 4 g total fat (1 g sat. fat), 74 mg chol., 588 mg sodium, 12 g carb. (3 g fiber), 17 g pro.

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