Inspired by a recipe in Skinny Slow Cooker, a Better Homes & Gardens magazine. Serves 8.
2 medium onions, peeled and cut in quarters
12 large cloves garlic, peeled, ends trimmed but left whole
1 large red bell pepper, cut into large dice
2 tsp dried thyme leaf or 1/2 tsp fresh rosemary, minced
Zest of 1 lemon
1/2 tsp fresh black pepper
1/2 cup homemade (or low-sodium store-bought) chicken broth
3 lbs boneless, skinless chicken thighs
Juice of 1/2 lemon
14-oz can small white beans, drained and rinsed
2 Tbsp cornstarch
In a 4-quart slow cooker, place the onions, garlic, bell pepper, thyme, lemon zest, black pepper and chicken broth. Stir to combine. Place the chicken thighs on top.
Cover and cook on HIGH for 3 hours, stirring once or twice. Then, add the lemon juice and beans. Cook for 20 minutes more.
Remove the chicken, beans and vegetables from the slow cooker into a large bowl; cover with foil to keep warm. In a small measuring cup, whisk the cornstarch with 1/4 cup of water until smooth, then add the mixture to the liquid remaining in the slow cooker. Stir well, cover, and cook on HIGH for 15-20 minutes, until the sauce is slightly thickened.
Return the chicken, beans and vegetables to the slow cooker, and stir to combine with the sauce.
Serve hot, over brown rice or noodles. (The stew can