Chicken & Bean Stew

By carvalhohm

Ingredients

• 1 pound boneless, skinless chicken thighs, trimmed
• 1 large onion, sliced
• 1 can (14.5 ounces) diced tomatoes with pepper, celery and onions (such as Hunt's), drained
• 3/4 cup low-sodium chicken broth
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup frozen corn
• 3/4 cup frozen lima beans
• 1 tablespoon Dijon mustard
• 4 cups prepared mashed potatoes (optional)

Preparation

Step 1

1. Stir together chicken, onion, tomatoes, broth, cayenne and 1/4 teaspoon each salt and pepper in slow cooker bowl. Cover and cook on HIGH for 3 hours or LOW for 5 hours.

2. Remove chicken from slow cooker and cut into 1-inch pieces. Return chicken to slow cooker and stir in remaining 1/4 teaspoon each salt and pepper, frozen corn and lima beans (no need to thaw) and the mustard. Cook 30 minutes more.

3. Serve with mashed potatoes, if desired.