Labadie Recipe Database

Name Chicken and Bean Stew Number of People 6 List of Ingredients 1 pound chicken thighs, trimmed, skin and fat removed 1 large onion, diced 1 can (14.5 oz) diced tomatoes with peppers, celery and onions, with liquid 3/4 cup low-sodium chicken broth 1/8 tsp cayenne pepper 1/2 tsp salt 1/2 tsp pepper 3/4 cup frozen corn 3/4 cup frozen lima beans 1 T dijon mustard 4 cups prepared mashed potatoes (optional) Description Stir together chicken, onion, tomatoes, broth, cayenne and 1/4 tsp each salt and pepper in slow cooker bowl. Cover and cook on HIGH for 3 hours or LOW for 5 hours. Remove chicken from slow cooker and cut into 1-inch pieces (I didn't have to -- it just fell apart). Return chicken to slow cooker and stir in remaining 1/4 tsp each salt and pepper, frozen corn and lima beans (no need to thaw) and the mustard. Cook 30 minutes more. Serve over mashed potatoes Time 15 minutes prep; 3-5 hours cooking Difficulty (1-5) 1 Notes I did not serve this over mashed potatoes. Instead, I threw in 3 potatoes I had peeled and cut into very large chunks (like you're making sauerkraut and sausage). I doubled the amount of chicken broth. I also used bone-in chicken thighs and just yanked the bones out when you were supposed to cut it into pieces. This made the chicken fall apart and saved me some chopping. Image