Triple Bean and Chicken Stew
Triple Bean and Chicken Stew is hearty and will warm your insides and fill your belly. Author: Krista Prep time: 15 mins Cook time: 4 hours Total time: 4 hours 15 mins Serves: Serves 6-8 A hearty stes that will fill you up and warm you up. Perfect for chilly Fall days!
  • 15.25 oz can of black beans
  • 15.25 oz can pinto beans
  • 15.25 oz can white beans
  • 15.25 oz can corn
  • 2 chicken breasts
  • 12.5 oz can chicken broth
  • 4.5 oz can diced green chilies
  • ½ large red bell pepper
  • ½ medium yellow onion
  • 2 tsp garlic salt
  • 1 tsp rosemary
  • ½ tsp thyme
  • ½ tsp sage
  • 1 cup sour cream
  • mozzarella cheese (for garnish)
  • green onions (for garnish)
  1. Open cans and rinse beans.
  2. Pour chicken broth, green chilies and canned corn with juice into slow cooker.
  3. Add beans and stir until evenly mixed.
  4. Place chicken breasts in slow cooker.
  5. Chop pepper and onion and add to slow cooker.
  6. Add spices.
  7. Cook on high heat for 2-3 hours or until chicken breasts reach 165ºF.
  8. Remove chicken breasts and shred. Return shredded meat to slow cooker. Stir until evenly distributed.
  9. Cook on low heat for an additional hour, if desired.
  10. Stir in sour cream. Garnish with cheese and green onions.
Recipe by While He Was Napping at