This article is written by a student writer from the Her Campus at Ship chapter and does not reflect the views of Her Campus.
Okay, so this is one of my favorite recipes on cold, winter nights. And if you’re on a budget, this is the dinner recipe for you. The cook time is about 4 hours unfortunately but I can promise you it’s worth it, especially if you’re a buffalo chicken fan like I am. I took this recipe from mostlyhomemademom.com, so check out her website for more of her awesome recipes.
You will need:
- 2-3 lbs boneless skinless chicken breasts
- 2 stalks celery, diced
- 1/2 onion, diced
- 2 carrots, peeled and diced
- 4 15oz cans Great Northern beans, drained and rinsed
- 2 14oz cans diced tomatoes, undrained
- 5 oz bottle hot sauce – I would say this should be however much you like hot sauce. Start adding in small quantities based on preference.
- salt & pepper
- blue cheese dressing or sour cream
Instructions:
- Place all ingredients, besides dressing or sour cream, into the bottom of a Crockpot. Add enough water to cover ingredients.
- Cover and cook on high for 4 hours or on low for 6 hours. Shred chicken with 2 forks and stir stew well.
- Serve bowls topped with blue cheese dressing or sour cream.
Enjoy!