Chicken Stew

After all of the sugar and white flour that was our Christmas, I craved some healthy food. At the same time, I didn’t want to brave the shops just yet. So, I put together this fabulous stew from items on hand. Since I made it up as I went, the proportions are imprecise. This made two large crockpots of stew.

6 chicken breasts
4 stocks of broccoli
5 large yams, peeled and cut into chunks
1 large red onion
2 cartons of sliced mushrooms
a colander full of assorted red, yellow, and orange mini bell peppers
1 pound kidney beans
1 pound white beans
2 cartons of chicken broth
1 cup white wine
2 boxes of Pomo diced tomatoes
garlic salt
4 bay leaves

Soak and cook the beans according to directions. Divide between two pots. Dice the onion and bell peppers and saute with the mushrooms in olive oil. Divide between pots, along with the broccoli and yams. Pour one carton of chicken broth in each and split the wine between the two pots. Place three chicken breasts in each pot and pour the tomatoes over the chicken. Make sure the chicken is submerged. Season to taste. (I threw in liberal amounts of each spice.)

Cook on high for two hours and on low for 10. The chicken should break up with a fork.