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
  1. Put beans, chicken, broth, onions, chilies and potatoes in slow cooker.
  2. Cover and cook on high for 4 hours or low for 8-9 hours.
  3. Remove as much of cooked ingredients as possible and put into large bowl. Mash cooked mixture for 1 minute.
  4. Combine cornstarch with cold water. Stir briskly into broth in cooker.
  5. Return mashed, cooked veggies to cooker.
  6. Stir and turn cooker on high. Cover and cook for 20-30 minutes. Stew will be thick and creamy when done.
  7. Serve with cornbread.
From Dawn Hall's Busy People's Low-Fat Cookbook