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Beanie Baby Stew

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Serves | Prep Time | Cook Time

Why I Love This Recipe

From Dawn Hall's Busy People's Low-Fat Cookbook

Ingredients You'll Need

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.

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