Beanie Baby Stew
24 oz. Great Northern beans
20 oz. of canned white chicken chunks in water
49.5 oz. can of chicken broth
12 oz. frozen chopped onions
7 oz. can diced green chilies
1 lb. frozen diced potatoes
1/2 cup cornstarch
1/2 cup water
mozzarella cheese, optional
Put beans, chicken, broth, onions, chilies and potatoes in slow cooker.
Cover and cook on high for 4 hours or low for 8-9 hours.
Remove as much of cooked ingredients as possible and put into large bowl. Mash cooked mixture for 1 minute.
Combine cornstarch with cold water. Stir briskly into broth in cooker.
Return mashed, cooked veggies to cooker.
Stir and turn cooker on high. Cover and cook for 20-30 minutes. Stew will be thick and creamy when done.
Serve with cornbread.
Pairs Well With
From Dawn Hall's Busy People's Low-Fat Cookbook