Made with two types of beans and cubed chicken, this White Bean Chicken Stew is Southwestern comfort in a bowl. Serve with tortilla chips or steamed rice to make it a whole meal.
This post is sponsored by one of our favorite local grocery stores, Albertsons in New Mexico. February is National Canned Food Month and Albertsons wants to help spread the word. A well-stocked “cantry” helps you make nutritious and flavorful dishes you can feel good about serving. Dishes such as the one I am about to share. I used their canned Mild Diced Green Chiles, Whole Kernel White Corn, and Pinto Beans to produce this flavorful and hearty stew. Celebrate National Canned Food Month by visiting your local Albertsons and purchasing canned items to building your pantry today!
How’s the weather where you are today? It’s chilly in the mornings over here in the Southwest. Then it starts warming up throughout the day, with highs reaching in the low 70’s. In the evenings, the temps drop back down to the 30’s and 40’s. Which is the perfect time to eat this stew!
This recipe has been on this site since 2010 and was given to us by one of Husband Man’s co-workers (another fellow military spouse and active duty member) around that same time. I placed a request out to everyone I knew to send me their favorite slow cooker recipe that does well while frozen. So many recipes came rolling in that it was hard for us to decide which one to try. In the end, however, this one won!
Let’s face it. We’ve all been there. You have ten thousand things to do during the day and the last thing you want to do is figure out what’s for supper. I get it. Which is why I’m urging you to make this recipe! If you are running short on time, this dish take the guess work out of the age old question, “what’s for supper tonight?”
It can be put together in 15 minutes flat in the slow cooker and then set to cook for 6 hours, leaving you to concentrate on more important things. Another positive? It’s made with mostly canned goods that you may have in your pantry. Using canned goods can definitely help you save on the amount of prep work involved in a recipe. Have a can of white corn? Throw it in there. Have you recently come across a can of white beans and have no clue what to do with them? Place them in!
It’s so simple to make you can’t possibly go wrong. Serve it with steamed rice, sour cream, tortilla chips, sliced avocados, or whatever Mexican sides you can think of. It gets bonus points in our house because it’s also freezable. You can literally make a batch and freeze half, then serve the other half for dinner the next few nights. We LOVE this recipe and hopefully your family will too!
- 1 pack boneless, skinless chicken breasts uncooked and chopped into 1/2 inch cubes
- 1 packet taco seasoning
- 1 can diced chilies
- 2 cans great northern beans semi-drained
- 1 can pinto beans fully drained
- 1 can white corn fully drained
- 3 cans Cream of Chicken
- Mix everything in the crockpot and let it cook on low for 6 hours.
To freeze, let stew cool for at least 30 minutes after cooking. Place half of the stew in a freezable safe container and label. Place container in the freezer. It can be frozen for up to 2 months. To defrost, place container in the fridge over night and reheat the next day. Or place container in the microwave and use the defrost setting on the microwave to reheat.
To make cutting easier, cut the chicken into cubes when it is still semi-frozen, then place inside the slow cooker.
This is a sponsored conversation written by me on behalf of Albertsons in New Mexico. The opinions and text are all mine.