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    Home » Non Instant Pot » Chicken and Bean Stew

    Chicken and Bean Stew

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    Published: Nov 12, 2015 Updated: Feb 2, 2020 by Paint the Kitchen Red | Leave a Comment


    White Bean and Chicken Stew

    This chicken and bean stew is great recipe for a busy day.  There’s nothing like a slow cooker chicken recipe for days when you just don’t have the time to spend in the kitchen. My pet peeve with some slow cooker recipes is the amount of work you have to do BEFORE the food goes into the slow cooker. You might as well just cook it on the stove, which defeats the purpose of a slow cooker. Just sayin’. I like slow cooker recipes that don’t require a lot of prep work. I adapted this recipe from one I found in a Family Circle magazine. For my family, hot sauce on the side was a must.

     

    Slow Cooker Chicken and Bean Stew

    Chicken and Bean Stew

    Something to make on a cold winter day, especially when you know you’ll be short on time.
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 15 minutes
    Servings: 6 servings
    Author: Paint the Kitchen Red

    Ingredients

    • 2 Tbsp vegetable oil
    • 1 large onion - chopped
    • 2 tsp minced garlic
    • 5 boneless skinless chicken thighs - cut into 1 1/2 pieces
    • 14.5 oz (1 can) low sodium chicken broth
    • 1 jalapeno pepper - seeded and chopped
    • 2 tsp ancho chile powder
    • 1 tsp dried oregano
    • 2 tsp cumin powder
    • 1 tsp salt
    • 30 oz. (2 cans) pinto beans - (drained and rinsed)
    • 15.25 oz. (1 can) white shoepeg corn - drained
    • 2 Tbsp lime juice
    • 1/2 cup cilantro - chopped
    • hot sauce - to taste

    Instructions

    • Heat oil in a skillet over medium-high heat. Add onion and garlic and saute 3 to 4 minutes. Add chicken pieces and cook until lightly browned, about 10 minutes. Transfer to slow cooker.
    • Stir in broth, jalapeno, chile powder, oregano, cumin, and salt. Mash 1 can of the beans and stir in with remaining beans and corn.
    • Cover and cook on high for 3 hours or on low for 5 hours.
    • Stir in lime juice and cilantro. Add hot sauce to taste, or serve on the side.
    • Serve over brown rice or with cornbread.

    Notes

    Adapted from Family Circle magazine
    CourseSoups/Stews
    CuisineAmerican
    Main Ingredientbeans, chicken
    MethodNon Instant Pot
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