Recipe by Ebetc24
"Easy hearty and healthy stew. Serve with a hunk of crusty bread."
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2 (14.5 ounce) cans
2 1/2 cups
chopped cooked chicken, or more to taste
1 (28 ounce) can
petite-cut diced tomatoes with garlic and olive oil
2 (16 ounce) cans
red kidney beans, drained and rinsed
1 (15 ounce) can
black beans, drained and rinsed
sweet potatoes, peeled and cut into cubes
dried minced onion
red pepper flakes
salt and ground black pepper to taste
Didn't take a picture because it didn't last long enough! Excellent and healthy. Everyone from six to sixty loved it... Only thing I did was use canellini beans instead of kidney beans because that was what I had...yum!
I don’t know why we made this because I did not expect to like it. I waned something with Quinoa, I guess.
It was a surprise for both of us, WE LOVED IT!
I used canned chicken from Costco and just dumped everything in the slow cooker for 8 hours. I did put it on high for about the first 1/2 hour.
It is just the two of us but we always make a full receipe and freeze the rest in 2-meal sized containers.
We are having it for dinner avain tonight.
Thanks for a delicious dinner.
This recipe was so yummy! I used chicken that I pulled off of a rotisserie chicken and used cannellini beans instead of red kidney beans because I just prefer them. My hubby and I loved this, my 4yo ate hers, and the 2yo took 3 bites which is a miracle. Will definitely be making this again.
This was great. I'm a grad student and this gave me dinner for about 5-6 nights. It was even great after freezing/thawing/reheating. I have a smaller crockpot so next time I'm going to use less kidney beans to add more sweet potato.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Quinoa Sweet Potato Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 44
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