French Chicken Stew

written by CrockPot Cooking | November 30, 2015

Ingredients

1/2 c. dry navy beans, soaked overnight and drained
2 c. water
4-6 chicken breasts, skinned, boned, and cut into chunks
1 (16 oz.) can low sodium tomatoes
1/2 c. thinly sliced celery
1/2 c. diced carrot
1/2 c. chopped onion
1/8 tsp. garlic powder
1 crushed bay leaf
1/2 tsp. crushed dry basil
1/8 tsp. powdered sage
1/4 tsp. paprika
1/2 tsp. crushed, dried oregano
1 tsp. instant chicken or beef bouillon (low sodium)

Directions

Place beans, 2 cups of water, and other ingredients in slow cooker/Crock Pot; cover and cook on low for 8-10 hours. Discard bay leaf before serving.