Easy Cheesy Chicken and White Bean Stew

 Easy Cheesy Chicken and White Bean Stew

 

The perfect meal to start in the morning, enjoy your busy day and come home to a healthy dinner, with 1 ¼ cups of only serving 518 mg of Sodium, 495 calories, 44 carbohydrates and 4.5g of sugar, make plenty as this is juts as good the next day as leftovers, add it to some filo pastry and make a Chicken & Bean Pie.

INGREDIENTS

6 cups unsalted chicken broth or vegetable broth

1 cup of yellow onions, chopped,

1/2 cup of zucchinis

½ cup shredded carrot

2 bone in Chicken Breast

4 cups of Chopped Kale

2 bay leaves

1 tablespoon of lemon juice

½ teaspoon ground pepper

4 oz Parmesan Cheese

DIRECTIONS

Combine beans, broth, onion, carrots, bay leaves and lemon rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.

Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones, return chicken to slow cooker and then stir in Kale ( or your substitute), cover and cook on high for another 20 minutes

Stir in lemon juice, pepper and sprinkle with Parmesan cheese when serving.

If you don’t like Kale then substitute your favorite veggies like celery, green beans, corn or peas ( I like to add a bag of frozen mixed vegetables).