Feb 26, 2009

Chicken & Bean Stew {slow cooker}

1 pound boneless, skinless chicken breasts
1 large onion, sliced
1 can (14.5 ounces) diced tomatoes with pepper, celery and onions (such as Hunts), drained {I did not drain mine, I skipped right over that instruction and it turned out just great not draining}
3/4 cup low sodium chicken broth
1/8 teaspoon cayenne pepper {this goes a long way in this recipe}
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup frozen corn
3/4 cup frozen lima beans
1 tablespoon Dijon mustard {I did not have any on hand so I skipped this and it seemed to work out fine without it}
4 cups prepared mashed potatoes {optional}

1. Stir together chicken, onion, tomatoes, broth, cayenne and 1/4 teaspoon each salt and pepper in slow cooker bowl. Cover and cook on HIGH for 3 hours or LOW for 5 hours.
2. Cut chicken into 1 inch pieces, stir in remaining 1/4 teaspoon each of salt and pepper, frozen corn and lima beans {no need to thaw} and the mustard. Cook 30 minutes more.
3. Serve with mashed potatoes, if desired.

{Notes: Again recipe courtesy of Parents.com. If I make this again I will add just a little bit more corn and lima beans. Overall this had great flavor, was a bit spicy but really yummy and filling.}

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