Slow Cooker 13-Bean Burgoo Stew

No ratings yet

This clean-eating version of the hearty Kentucky stew will leave you satisfied and guilt-free.

Course: Dinner, Soup

Cuisine: American

Keyword: Gluten-Free, Slow Cooker

Servings: people

Calories: 197kcal

1 cup 13-bean mixture dry, optional - 2 (15 ounce) cans lima beans or other legumes, drained
2 1/2 cups chicken broth fat-free, low-sodium
1 1/2 pounds boneless and skinless chicken breasts cut into 2 inch cubes (3 pieces)
2 garlic cloves minced
1 sweet onion small, diced
2 red potatoes medium, cut into 2 inch cubes
3 carrots peeled, sliced into 1/2 inch rounds
2 ribs celery diced
1 cup okra frozen
1 cup corn frozen
1 bay leaf
14 1/2 ounces diced tomatoes can
1/2 teaspoon crushed red pepper flakes more or less to taste
1/2 teaspoon black pepper
1 teaspoon paprika
kosher or sea salt to taste

Sort beans and discard any with blemishes. Rinse beans and place in a large pot with 3 cups of water, bring to a boil, reduce heat and simmer for 2 minutes. Cover beans, and soak in water overnight. Drain and rinse beans.
Add beans and remaining ingredients to the slow cooker. Cover and cook on low 8-9 hours.

SmartPoints (Freestyle): 5