Slow Cooked Chicken and Sausage Stew

This stew cooks slowly, slowly, for fabulous flavors. Add the green beans just before serving to preserve their vibrant color.


4 servings


1/2 pound kielbasa sausage, cut into 1/4-inch slices
2 boneless skinless chicken breast halves, cut into thin bite-sized strips
1/2 cup thinly sliced carrot
1 small onion, thinly sliced, separated into rings
1 (16 ounce) can baked beans, undrained
2 tablespoons brown sugar
1 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon vinegar
2 cups frozen cut green beans, thawed


In 3 1/2 to 4-quart slow cooker, combine all ingredients except green beans; mix well. Cover; cook on LOW setting for 6 to 8 hours or until chicken is no longer pink in center.

Ten minutes before serving, stir in green beans. Increase heat to HIGH setting; cover and cook an additional 10 minutes or until green beans are crisp-tender.

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