Slow Cooker Chicken and Bell Pepper Stew

By michelew7

Crock pot dish good served with cornbread

Ingredients

• 1 1/2 pounds skinless chicken breasts with ribs, all visible fat removed
• 2 large green bell peppers, coarsely chopped (about 1 pound)
• 3 medium onions, coarsely chopped (yellow prefered)
• 1 1/2 cups hot tap water
• 15-ounce can cannellini beans, drained
• 14.5-ounce can diced tomates
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons sugar
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 cup finely snipped fresh cilantro (optional)

Preparation

Step 1

Rinse chicken and pat dry with paper towels. Put in slow cooker.

In a large bowl, stir together bell peppers, onion, water, beans, undrained tomatoes, 1 1/2 teaspoons cumin, sugar and oregano. Pour over chicken.

Cook on high for 4 hours, or until chicken begins to fall off bone. Remove chicken with slotted spoon. Using two forks, shred chicken, discarding ribs. Return chicken to slow cooker.

Stir in salt and 1/2 teaspoon cumin.

To serve, ladle into bowls and sprinkle each serving with cilantro.

275 calories per serving (about 1 3/4 cups each) 4 servings