Stew: winter's not over yet.

I love soups, stews, and sometimes even chili. This recipe is sort of a combo of all three. I hope you give it a try as it is hearty and wonderfully simple to whip up on a weekend, or set it up after work one night, then turn it on the next morn and let the crock pot do it while you're at the office. Come home to dinner ready to roll. 

Mmm...roll...rolls...dinner rolls would be good to dunk in this but sadly I try to keep my house bread-free. So you should carb out and tell me how awesome it was. 

Ok let's get this show on the road. Here's what you need to make the chicken and bean stew:

-1 pound uncooked skinless boneless chicken breasts *I used cutlets as they cook fast and evenly.

-1/2 teaspoon each salt and pepper 

-1 red pepper

-1 onion

-1 can no-salt-added kernel corn

-1 tablespoon dried oregano 

-2 teaspoons cumin

-1/4 teaspoon pepper flakes

-4 cloves garlic, minced 

-1 teaspoon taco seasoning (I make my own...the other stuff has silicone! Ick!) 

-2 cans white kidney beans

-1 Tetra Pak sodium reduced chicken broth.

**The wine in the background is optional to drink during. It always keeps this cook happy!**

Start layering your ingredients....chicken on the bottom, with salt n pepper.

Then add the veg (diced pepper, diced onion, and your drained can of corn). Top with spices. 

Open the two cans of beans and give a rinse. Shake-shake to get rid of most of the water, then plop that over the other pot ingredients. NO STIRRING! You want to layer. Add the broth last, lid it, and cook on high for 4-6 hours or low for 6-8 hours. 

I cooked on high as I was home on a Sunday to do it faster. I scooped out the chicken breasts at 4.5 hours, shredded them, then put them back in. Next was a quick teaspoon taste test of the broth n' beans; a touch more coarse salt was needed. Stirred it all up and switched it to low for another 45 mins.

That worked out great! It's got a hint of mexi flavour. The chicken is bountiful with just those two cutlets. I measured out 1.5 cup portions into containers and have lunch for most of the week... A definite recipe to repeat.

Happy cooking!,

Stace