Now part of the problem was I had accidentally substituted Pork and Beans for the Baked Beans. Yes, Virginia, there is a difference. Whatever my excuse, I never had much of a desire to try it again.
But so many people were arriving here looking for that recipe, I finally decided to give it a second try.
I mean chicken and sausage stew? In a crock pot? How could you possible go wrong?
Cut up a pound of chicken breast and kielbasa sausage and put them in the bottom of your crock pot.Add a half a bag of baby carrots. You can slice them up if you want, but I didn't want.
Half of a sliced onion goes on top of that.
Some ketchup, mustard and brown sugar, along with a bit of white vinegar.
Topped with a can on Baked Beans. I almost said Pork and Beans. That would have been tragic.
With about 15 minutes left until dinner, add in 2 cups of THAWED green beans. If you haven't gotten them out to thaw, pop them in the microwave for a few minutes.
Stir it up and serve.
This was better. Much, much better. The chicken was still a little chewy. I'm not sure if it was cooked too long of if something was working against it. I would almost leave out the baked beans all together next time as neither child was thrilled about them.
It has been saved. This will probably not be the first recipe I pull out when I am wanting soup, but definitely be an option.
Click here for Printable Recipe
Crockpot 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 Frozen Cut Green Beans, thawed
1. In 3 1/2 to 4-quart crockpot, combine all ingredients except green
beans; mix well.
2. Cover; cook on low setting for 6 to 8 hours or until chicken is no
longer pink in center.
3. 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.
4 (1 1/2-cup) servings (9 Weight Watchers points)