Labadie Recipe Database

Labadie Recipe Database

id	549
Name	Chicken and Bean Stew
Main Dish Category	Main Dish
Secondary Dish Category	Poultry,
Main Ingredient	Chicken
Other Ingredient	Lima Beans
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
Cooking Type	CrockPot
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.
Origin	Family Circle Jan 09
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