Chicken & Bean Stew
- 1 of 4 Stir together chicken, onion, tomatoes, broth, cayenne and 1/4 teaspoon each salt and pepper in slow cooker bowl. Cover and cook
- 2 of 4 on HIGH for 3 hours or LOW for 5 hours.
- 3 of 4 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 of 4 Serve with mashed potatoes, if desired.
Servings Per Recipe: 6
Per Serving: 3 g fiber, 1 g sat. fat, 74 mg chol., 588 mg sodium, 4 g Fat, total, 12 g carb., 17 g pro., 158 kcal cal.