Thursday, October 1, 2009

Slow Cooker Chicken & Bean Stew

I was inspired to make this from a recipe from Everyday Food, but I had about a quarter of the ingredients that the recipe called for....improvise, improvise, improvise. And it was fantastic! I love having dinner ready for me in the slow cooker, and that it didn't take a "cream of this" or a "dry spice mix of that" was great.

I am also sharing this at Ultimate Recipe Swap. Pop over there for some great recipes!

Slow Cooker Chicken & Bean Stew
recipe adapted from Everyday Food

1 cup dried beans (pinto, kidney, or black)
1 14.5 oz can diced tomatoes, undrained
1 small green pepper, chopped
1 small red pepper, chopped
1 medium onion, chopped
2 tablespoons flour
1 tsp chili powder
1/2 tsp ground cumin
1/8 tsp garlic powder (or once minced garlic clove)
1 tsp salt
1/2 cup water (or more if you want more of a soup)
1 1/2 pounds boneless, skinless chicken thighs (about 8)
salt and pepper

In a greased 5 or 6 quart slow cooker, stir together the beans, tomatoes, peppers, onion, seasonings, flour and water. Season chicken with salt and pepper and lay on top of the mixture. Cover and cook on low for 6-8 hours on low. Remove chicken from the slow cooker and shred. Put back in the slow cooker and stir gently to combine.

Easy Cooking | Simple Cooking 


  1. Sounds like a winner.

    I find myself wanting to make a recipe too without all the ingredients -- the result is often something excellent too :)