French Chicken Stew
Source of Recipe
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1/2 cup dried navy beans, soaked overnight and drained
2 cups water
4 boned and skinned chicken breast halves, cut in chunks (4-6)
16 ounces canned tomatoes, (16 oz.)
1/2 cup celery, thinly sliced
1/2 cup diced carrot
1/2 cup chopped onion
1/8 teaspoon garlic powder
1 bay leaf
1/2 teaspoon dried basil, crushed
1/8 teaspoon sage, powdered
1/4 teaspoon paprika
1/2 teaspoon dried oregano, crushed
1 teaspoon chicken bouillon granules
Place beans, 2 cups of water, and other ingredients in crockpot;
cover and cook on low for 8-10 hours. Discard bay leaf before
serving.
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