Recipe: Slow-Cooked Chicken and Sausage Stew (using canned baked beans and green beans) (crock pot)

SLOW-COOKED CHICKEN AND SAUSAGE STEW

1/2 lb. 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-oz.) can baked beans, undrained
2 tablespoons brown sugar
1 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon vinegar
2 cups Green Giant 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.

Note
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Servings: 4 (1 1/2 cups each)
Source: Pillsbury