I made this last night and it was yummy! I adapted it from this
original recipe. I like this one because it only takes 2.5 hours, so even if you forget to throw it in, you can still eat in plenty of time!
Ingredients
1 medium onion, peeled and cut in sixths
6 large cloves garlic, peeled, ends trimmed but left whole (I smashed them with my knife)
1 large red bell pepper, cut into large dice
2 tsp dried thyme leaf or 1/2 tsp fresh rosemary, minced (I used dried rosemary)
Zest of 1 lemon
1/2 tsp fresh black pepper
1 can of chicken broth
1.5 pounds of chicken breast
Juice of 1 lemon
14-oz can small white beans, drained slightly (used to thicken stew)
salt to taste
Directions
In a 4-quart slow cooker, place the onion, garlic, bell pepper, thyme, lemon zest, black pepper and chicken broth. Stir to combine. Place the chicken breast on top.
Cover and cook on HIGH for 2 hours, stirring once or twice. Uncover and shred the breasts (I used two forks right in the crockpot but you can remove it and do so). Then, add the lemon juice and beans. Cook for 20-30 minutes more.
Enjoy!!!
Lemon Garlic Chicken and White Bean Stew
.
