This chicken and bean stew is full of healthy goodness and it’s easy peasy. Toss it in the slow cooker before you leave for work and let it cook dinner for you!
Slow Cooker Chicken and Bean Stew
- ½ cup dried pinto beans
- ½ cup dried navy beans
- 1½ cup vegetable broth
- ½ sweet onion, chopped
- 1 green pepper, chopped
- 1 lb ground chicken
- 1 tsp salt
- ½ tsp black pepper
- ½ cup ketchup
- ¼ cup honey
- Place beans in a bowl and cover with water. Cover the bowl and allow to soak overnight.
- Place beans in the slow cooker and add vegetable broth. Put chopped onions and green pepper on top of the beans. Add chicken, salt, black pepper, ketchup and honey.
- Cook on low for 9 hours.
- Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Did you know? Pinto and navy beans are a member of the legume family. Legumes come in many options, are inexpensive and they’re packed with nutrition!!
Want another slow cooker bean recipe? Try this pork and bean one…it’ll remind you of the canned version you loved to eat as a kid!
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