Slow Cooker Recipe For Lemon-Garlic Chicken and White Bean Stew
- 2 medium onions, peeled and cut in quarters
- 12 large cloves garlic, peeled, ends trimmed but left whole
- 1 large red bell pepper, cut into large dice
- 2 tsp dried thyme leaf or 1/2 tsp fresh rosemary, minced
- Zest of 1 lemon
- 1/2 tsp fresh black pepper
- 1/2 cup homemade (or low-sodium store-bought) chicken broth
- 3 lbs boneless, skinless chicken thighs
- Juice of 1/2 lemon
- 14-oz can small white beans, drained and rinsed
- 2 Tbsp cornstarch
- Produce
- Garlic (12 large cloves)
- Lemon, Zest of (1)
- Lemon, Juice of (1/2)
- Onions, medium (2)
- Red bell pepper, large large (1)
- White beans, small (1 14-oz can)
- Meat
- Chicken thighs, boneless skinless (3 lbs)
- Canned Goods
- Chicken broth, homemade (or low-sodium store-bought (1/2 cup)
- Cooking & Baking
- Black pepper, fresh (1/2 tsp)
- Cornstarch (2 Tbsp)
- Other
- 2 tsp dried thyme leaf or 1/2 tsp fresh rosemary, minced
Preparation
Read recipe preparation on theperfectpantry.com
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Published February 14, 2012 (1 year ago).
42 people saved this recipe.
