White Bean Chicken Stew {Slow Cooker}
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.Serving size: 1 cup
Servings 10 Servings
Calories 96kcal
Ingredients
- 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
Instructions
- Mix everything in the crockpot and let it cook on low for 6 hours.
Notes
Time Saving Tips:
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. Libby's Cooking Tip:
To make cutting easier, cut the chicken into cubes when it is still semi-frozen, then place inside the slow cooker.
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. Libby's Cooking Tip:
To make cutting easier, cut the chicken into cubes when it is still semi-frozen, then place inside the slow cooker.
Nutrition
Calories: 96kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 928mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 5.5mg | Calcium: 26mg | Iron: 1.6mg