1/2 cup Thinly sliced carrot
2 tbsp Brown sugar
1 tsp Dry mustard
1/2 cup Ketchup
1 tbsp Vinegar
1/2 lb Kielbasa, cut in 1/4" slices
2 Chicken breast halves, boneless and skinless, cut into thin strips
1 medium Thinly sliced onion, separated into rings
16 oz Baked beans, drained
8 oz Frozen green beans, thawed
|
|
In 3-1/2 or 4 quart slow cooker, combine all ingredients except green beans; mix well. Cover; cook on low setting at least 7 ours or until chicken is no longer pink and carrot slices are tender. Ten minutes before serving, stir in green beans. Increase heat to high setting; cover and cook 10 minutes or until green beans are crisp-tender. Makes 4 (1-1/2 cup) servings. Kitchen tip: Thaw the package of frozen green beans in the refirgerator while the slow cooker gently simmers the stew. Adding the green beans at the end of the cooking time keeps them brightly colored and crisp-tender. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easiest-Ever Holiday Meals by Pillsbury. Lynn's notes: Made this 1-27-98; used 4 carrots, 3/4 lb. kielbasa, added 15-1/2 oz. can Ranch beans (drained), 1 large stalk celery, diced fine, 3 minced cloves of garlic, 1 lb. frozen green beans and doubled the sauce amounts. Cooked it in a 4-1/2 qt. crockpot for almost 8 hours. This was a delicious stew. Very tasty.
Recipe by: Easiest-Ever Holiday Meals
Posted to TNT Recipes Digest, Vol 01, Nr 971 by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jan 27, 1998
|
|
