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  • Chicken Cilantro 13 Bean Stew

    1 vote
    Chicken Cilantro 13 Bean Stew
    Prep: 20 min Cook: 8 hours Servings: 5
    by Dezilicious
    1 recipe
    >
    I just decided to throw this together with some leftover veggies I had in the fridge yesterday. Well....8 hours in the slow cooker and I had some delicious mess on my hands! It was not that beautiful, but it was delicious! Note: I soaked my chicken in the fridge over night in about 2 cups of water with one vegetable bullion cube tossed in there. Just cubed them up in the morning before I left for work. Super easy! I also soaked my beans in the fridge overnight, but you can always quickly boil these for a few minutes and then toss them in the slow cooker also. I also soaked my beans in about 4 cups of water overnight and just tossed all this into the slowcooker along with the chicken water :)

    Ingredients

    • 2 Chicken breast - Diced and soaked (See note)
    • 4 Carrots - Sliced
    • 4 Celery stalks - Sliced
    • 1/2 Onion - Coarsely chopped.
    • 1.5 Cups - 13 Bean Soup mix (I use Bob's Red mill. Fantastic!!!!)
    • 1 - Bunch Cilantro - Just coarsely chopped, nothing fancy.
    • 1 - Veggie bullion cube
    • 1 - Chicken bullion cube
    • 2 tsp - Coriander
    • To taste - Ground pepper
    • To taste - Sea Salt
    • 1 part Corn starch/1 pt water mix.

    Directions

    1. Soak your beans overnight. For a super easy morning I defrost my chicken and dice it up in advance and cut my carrots and celery and just toss the them in the fridge.
    2. In the morning (or whenever) just throw all the ingredients - including the water from the chicken and beans.
    3. I user the cooker on low and then just leave it all day when I'm at work (about 9 hours total). I come home to a wonderful smelling house and delicious soup.
    4. If you want it to stay as soup, just leave as is and eat. If you'd like more of a stew consistency, toss in about 1/4 cup of the cornstarch/water mixture and let it go for a couple minutes. Ta da! Stew too!

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