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SkinnyMS

Slow Cooker Chicken and Bean Stew

This stew is bursting with healthy ingredients and is the perfect hearty meal you want in the cold winter months.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Dinner
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Slow Cooker
Servings: 4 people
Calories: 288kcal

Ingredients

  • 1 garlic clove minced
  • 1 onion medium, coarsely chopped
  • extra virgin olive oil
  • 4 chicken thighs remove skin before serving
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup roasted peppers bottled or canned
  • 15 ounces kidney beans can, drained and rinsed or black beans
  • 1/4 cup olives pitted and sliced
  • 2 potatoes large, peeled and diced
  • 2 carrots medium, peeled and diced
  • 1 teaspoon dried tarragon
  • 1 cup chicken broth
  • 1 cup tomato puree

Instructions

  • Over medium heat, in a saucepan with extra virgin olive oil, sautè the garlic and the onion for about 2 minutes then transfer them to the slow cooker.
  • In the same saucepan, add more oil then brown both sides of the chicken. When they are golden brown, transfer them to the slow cooker, discarding the oil.
  • In the slow cooker, add the remaining ingredients. Cover and cook on low for 8 hours or high 4 hours.

Nutrition

Serving: 2cups | Calories: 288kcal | Carbohydrates: 56g | Protein: 12g | Fat: 3g | Sodium: 155mg | Fiber: 13g | Sugar: 5g |
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8