Slow Cooker Chicken and Bean Stew
½ cup dried pinto beans
½ cup dried navy beans
1 ½ cups vegetable broth
½ sweet onion, chopped
1 green pepper, chopped
1 lb ground chicken
1 tsp salt
½ teaspoon pepper
½ cup catsup
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 pepper on top of beans. Add chicken, salt, pepper, catsup and honey. Cook on low for 9 hours.
6 servings, 285 calories per serving
Hack: Freeze leftovers in serving-sized portions for future use.