Crockpot Stew

A delicious and nutritious crockpot stew that's perfect for diabetics, featuring chicken, black beans, and fresh vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Healthy

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked, diced chicken breast You can use pre-cooked chicken to save time.
1 can black beans (15 oz), drained and rinsed Canned beans are a convenient pantry staple.
1 can diced tomatoes (14 oz), no salt added
1 cup corn (frozen or canned) You can use frozen or canned corn, both work well.
1 large onion, chopped
2 cloves garlic, minced Toasted garlic adds depth of flavor.
1 large bell pepper, chopped Any color of bell pepper works.
2 teaspoons cumin
to taste Salt and pepper Adjust to your preference.
to taste Fresh cilantro for garnish (optional) Adds a pop of color and flavor.

Method

Preparation

In your crockpot, combine the chicken, black beans, diced tomatoes, corn, onion, garlic, bell pepper, and cumin.
Season with salt and pepper to taste, then stir well to combine all ingredients.

Cooking

Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Once done, stir again, and garnish with fresh cilantro before serving.

Notes

Serve topped with fresh cilantro and pair with avocado slices or lime juice for added flavor. Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 3 months. Feel free to swap out chicken for turkey or tofu, and add extra veggies for more nutrition.