Slow Cooker Chicken Black Beans Stew Recipe

Slow Cooker Chicken Black Beans Stew Recipe

Slow cooker chicken black beans stew recipe. Cubed chicken breasts with black beans, vegetables, and spices cooked in the slow cooker. You may also like Sherried Chicken Stew

Slow Cooker Sherried Chicken Stew Recipe

Cubed chicken simmered in delicious, homemade ginger, sherry, and soy-accented broth.

Makes 4 servings

Ingredients: 1 pound (480 g) boneless and skinless chicken breast, cut into cubes, 1 cup (250 ml) low-sodium fat-free chicken broth, 1 cup (250 ml) chopped yellow onion, 1/2 cup (125 ml) chopped red bell pepper, 1 teaspoon (7 ml) minced garlic, 1 teaspoon (7 ml) minced ginger, 1 cup (250 ml) sliced snow peas, 1½ tablespoons (22 ml) cornstarch, 2 tablespoons (30 ml) dry sherry, 3-4 tablespoons (45-60 ml) soy sauce, 1-2 teaspoons Asian sesame oil, salt and freshly ground black pepper, to taste, 12 oz (360 g) Chinese egg noodles or vermicelli, cooked, warm, 1/4 cup (60 ml) sliced green onions

Instructions:  In a 6-quart (6 L) slow cooker, combine cubed chicken, chicken broth, onion, bell pepper, garlic, and ginger. Cover the cooker and cook on a high-heat setting for  3-4 hours, adding sliced snow peas during the last 20 minutes.

Turn off the slow cooker and open the lid. Stir in combined cornstarch, sherry, and soy sauce, stirring 2-3 times. Season to taste with sesame oil, salt, and black pepper. Server over the cooked noodles. Sprinkle with green onions.

Slow Cooker Luau Chicken Stew Recipe

Cubed chicken with mushrooms, vegetables, and pineapple juice cooked in the slow cooker. Pineapple juice gives this tasty stew a sweet-sour flavor.

Makes 6 servings

Ingredients: 1½ pounds (720 g) boneless and skinless chicken breast, cut into cubes, 1/2 cup (125 ml) reduced-sodium fat-free chicken broth, 1/2 cup (125 ml)  unsweetened pineapple juice, 8 oz (240 g) mushrooms, sliced, 2 medium carrots, diagonally sliced, 1 red onion, peeled and thinly sliced, 1 clove garlic, peeled and minced, 2-3 tablespoons (30-45 ml) cider vinegar, 3 tablespoons (45 ml) soy sauce, 2 small tomatoes, cut into wedges, 1 cup (250 ml) frozen peas, thawed, 1 tablespoon (15 ml) cornstarch, 3 tablespoons (45 ml) cold water, salt and freshly ground black pepper, to taste, 4 cups (1 L) cooked rice, warm

Instructions: In a slow cooker, combine all ingredients, except tomatoes, peas, cornstarch, water, seasoning, and cooked rice. Cover the cooker and cook on low-heat setting for 6-8 hours, adding tomatoes during the last 30 minutes.

Add thawed peas, then increase heat to high and cook for a further 10 minutes. Turn off the slow cooker and open the lid. Stir in combined cornstarch and water, stirring 2-3 times. Season to taste with salt and black pepper. Serve over the cooked rice.

Slow Cooker Chicken Black Beans Stew Recipe

You may also like Slow Cooker Sherried Chicken or Slow Cooker Black Bean Soup

Ingredients

• 1 pound (480 g) skinless and boneless chicken breasts, cubed
• 1 cup (250 ml) low-sodium fat-free chicken broth
• 16 oz (480 ml) can black beans, rinsed and drained
• 8 oz (240 ml) can tomato sauce
• 1 celery stalk, chopped
• 2/3 cup chopped yellow onion
• 2/3 cup sliced red or yellow bell peppers
• 2 cloves garlic, peeled and minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2-4 tablespoons light rum
• 1 large carrot, peeled and chopped
• salt and cayenne pepper, to taste

Method