Slow Cooker Chicken, Kale, Mushroom and White Bean Stew

The slow cooker might very well be the best invention ever.

This meal was born because I have been too busy and too lazy to cook. Also because it is currently 6 degrees in Chicago (feels like -12 degrees).

Last night, I coated the bottom of the the slower cooker with a good drizzle of olive oil and then topped it with:

  • 1 lb ground chicken breast
  • 1 container of white button mushrooms (the grocery store is always out of baby bella mushrooms lately!)
  • 1 15 oz can of white beans (I used Great Northern beans)
  • 1 chopped red onion
  • 1 bunch of kale
  • 1 32 oz container of chicken stock

Cook on low for 6 hours.

I was meaning to put in a scoop of wild rice to thicken things up, but I completely forgot. Oops. The beauty of creating your own recipe is that you can’t technically screw up if it stills tastes good 🙂

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…So good in fact that I don’t have an “after” picture because CJ had already eaten a bowl by the time I got back.

~ Tia

 

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One thought on “Slow Cooker Chicken, Kale, Mushroom and White Bean Stew

  1. Pingback: Chicken Enchiladas | Tina and Tia

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